2 1/2 lb. chicken, skinned
1/2 c. flour
2 tsp. paprika
1/2 tsp. vegetable oil
1/2 c. water
1 1/2 c. orange juice
2 tbsp. packed brown sugar
1/4 tsp. ground ginger
1/8 tsp. ground cinnamon
1/4 c. finely chopped pecans
2 tsp. freshly grated orange peel

Rinse chicken and pat dry. Set aside. Combine flour, orange peel, paprika and pepper. Set aside 2 tablespoons flour mixture and coat chicken with remainder. Brown chicken in oil in large, heavy non-stick skillet over medium-high heat. Pour off fat.

Add water, cover and simmer over low heat 30 minutes or until tender. Remove chicken to a warm platter. Pour drippings from pan, reserving 2 tablespoons and discard remainder. Return reserved 2 tablespoons of drippings to skillet over medium-high heat. Add reserved seasoned flour mixture. Blend well.

Add orange juice, brown sugar, ginger and cinnamon. Cook, stirring constantly, until thickened. Serve chicken topped with orange sauce and pecans.