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2 whole chicken legs & 2 whole breasts, or equivalent amount of whole chicken
1 tsp. salt
1/4 tsp. pepper
1 (20 oz.) can pineapple
1 can mandarin oranges
3/4 c. sugar
2 tbsp. cornstarch
3/4 c. cider vinegar
1 tbsp. soy sauce
1/4 tsp. ginger
1 chicken bouillon cube

Wash chicken. Shake in flour, salt and pepper to cover each piece. Brown in oil. Place in shallow baking dish, skin side up.

Make sauce. Drain juice from pineapple and oranges. Add enough water to make 1 1/4 cups liquid.

In medium saucepan combine sugar, cornstarch, juice, vinegar, soy sauce, ginger and bouillon. Bring to a boil, stirring constantly. Boil 2 minutes. Pour over chicken. Bake uncovered 30 minutes in 350 degree oven. Add pineapple and orange segments. Bake 30 minutes longer, or until chicken is tender. Serve over rice.

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