Cranberry Chicken And Rice - cooking recipe

Ingredients

3/4 c. long grain rice
1 tsp. instant chicken bouillon granules or 1 bouillon cube dissolved in 2 Tbsp. boiling water
1/2 tsp. each crushed dried sage and marjoram leaves
1 tsp. onion or 1/2 tsp. garlic powder
1 tsp. salt
1/8 tsp. black pepper
1 frying chicken (2 1/2 to 3 lb.), cut up
1 (16 oz.) can whole cranberry sauce
3 Tbsp. butter
1 Tbsp. lemon juice
2 Tbsp. soy sauce
1/2 c. sliced, blanched almonds

Preparation

Mix rice, bouillon and seasonings.
Sprinkle mixture evenly over bottom of buttered 13 x 9 x 2-inch baking dish.
Arrange chicken pieces, skin side up, on top of rice with larger pieces on outer edge.