3 (2 lb.) chickens (halved)
2 c. canned red sour pitted cherries (water packed)
6 tbsp. butter
1 tbsp. flour
1 tsp. sugar
1/8 tsp. ground allspice
1/8 tsp. ground cinnamon
1/8 tsp. dry mustard
1 c. canned crushed pineapple
2 tbsp. dark rum
1 chicken bouillon cube
Paprika
Salt to taste
3 c. hot cooked rice

Season chicken with paprika and salt. Saute chicken in butter until brown. Remove chicken. Blend flour, sugar, spices and dash of salt in butter remaining in skillet. Drain cherries and pour the liquid into the skillet.

Return chicken to skillet. Add pineapple, rum and bouillon cube. Cover and simmer for 30 minutes. Add cherries and simmer for 10 minutes.

To serve, arrange chicken on a bed of rice. Spoon some sauce over chicken and serve the remaining sauce separately. Serves 6.