4 lg. chicken thighs
Salt
Pepper
2 tbsp. butter or oil
1 tbsp. thinly sliced green onion
1/2 tsp. curry powder
1 (8 1/2 oz.) can pineapple slices
1/4 c. sherry
1 tsp. slivered orange peel
Water
1 tsp. cornstarch

Season chicken with salt and pepper; brown slowly in butter. Stir in onion and curry powder and cook 1 minute. Add syrup drained from pineapple and wine. Cover; simmer 15 minutes until chicken is tender. Meanwhile cover orange peel with water; simmer 5 minutes and drain. Add cornstarch mixed with 1 tablespoon cold water to chicken. Stir until sauce is clear and thickened. Add orange peel and pineapple. Heat through. Serve with rice.