2 (2 1/2 lb.) chickens, cut into eights
1/4 c. flour
1 1/4 tsp.salt
3 tbsp. oil
2 chicken bouillon cubes
1 1/4 c. boiling water
1 (8 1/4 oz.) can crushed pineapple, with juice
1/2 (6 oz.) can frozen concentrated orange juice
2 tbsp. Worcestershire sauce
1/2 c. raisins
1 tbsp. dark brown sugar
1/2 c. toasted slivered peanuts or almonds

Coat chicken pieces with flour mixed with salt. Reserve remaining flour mixture. Heat oil in a large skillet. Add chicken a few pieces at a time; brown well on all sides. Remove all chicken to a 13 x 9 x 2-inch pan; set aside.

In the same skillet, dissolve bouillon cubes in boiling water. Add pineapple, orange juice, Worcestershire sauce, raisins, and brown sugar. Bring to boiling, stirring to scrape dripping from the bottom of the pan.

Pour sauce over chicken. Cover and bake in a preheated moderate oven (350 degrees) for 45 minutes. Uncover and bake for 15 minutes longer. Sprinkle with nuts. Garnish with peach slices or orange sections and serve with rice, if desired. Serves 8.