6-8 skinless, boneless chicken breasts
1 c. dry white wine
2 tbsp. grated orange rind
1 1/2 c. fresh orange juice
1 lg. onion, thinly sliced
2 ribs celery
4 carrots
3 tbsp. oil
1 tsp. ground cumin
1 tsp. paprika
1 1/2 tsp. salt (or less)
1/4 tsp. black pepper
1/8 tsp. cayenne
Hot cooked rice or pasta

Arrange chicken in casserole dish. Combine remaining ingredients, except rice or pasta, in large bowl. Pour mixture over chicken. Cover and refrigerate overnight. Bake, covered, at 350 degrees for 1 hour, or until chicken is tender. Transfer chicken and vegetables to a warm platter and cover. Reduce cooking liquid over high heat, stirring for 1 to 2 minutes, or until slightly thickened. Serve chicken on bed of rice or pasta. Arrange vegetables over chicken. Spoon sauce over chicken and vegetables. Serves 6.