3 1/2 lb. broiler-fryer chicken, cut in 8 pieces
Salt to taste
Freshly ground pepper to taste
2 tbsp. sweet butter
2 tbsp. olive oil
2 tbsp. Grand Marnier or Cointreau
1 1/2 c. fresh orange juice (strained)
1/2 c. water
Pinch ground cinnamon
Pinch ground cloves
14 drops Tabasco sauce
1/2 tsp. salt
Cooked rice
3 tbsp. toasted slivered almonds or pine nuts

1. Wash chicken parts and dry carefully; sprinkle sparingly with salt and pepper.

2. Heat butter and olive oil in large skillet or electric frying pan until sizzling.

3. Place chicken, skin-side down, in skillet; cook over medium heat until chicken is golden on all sides.

4. Remove chicken to another pan; pour warmed Grand Marnier over chicken; ignite.

5. Discard half the fat in skillet, then brown the almonds over low heat, shaking pan to prevent burning; remove almonds.

6. Add orange juice, stirring to clean pan.

7. Add water, cinnamon, cloves, Tabasco and salt, stirring.

8. Add chicken and nuts to sauce; cover and cook over low heat until chicken is fork tender.

9. Uncover and remove chicken to heated platter.

10. Reduce sauce slightly, cooking over low heat, stirring.

11. Taste to correct seasonings.

12. Serve with fluffy cooked white rice; spoon sauce over chicken and rice. Serve alone or with broccoli spears flavored with lemon- butter, endive salad, and chilled white wine (Chablis, Pouilly Fume or California Pinot Blanc). Serves 3-4.