Cape Cod Chicken - 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 powder 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 over bottom of buttered 13 x 9-inch baking dish.
Arrange chicken pieces, skin side up, on top of rice with larger pieces on outer edge.
In a small pan, heat the cranberry sauce, butter, lemon juice and soy sauce. Bring almost to a boil over medium heat, stirring constantly.
Pour cranberry mixture over chicken.
Cover tightly with foil. Bake at 325\u00b0 for 1 hour and 10 minutes.
Uncover. Sprinkle with almonds.
Bake 10 minutes longer.