1/2 c. all purpose flour
2 tsp. freshly grated orange peel
1 tsp. paprika
1/2 tsp. pepper
2 1/2 lb. frying chicken, cut into pieces, skinned
1 tbsp. oil
1/2 c. water
1 1/2 c. orange juice
2 tbsp. packed brown sugar
1/4 tsp. ginger
1/8 tsp. cinnamon
1/4 c. finely chopped pecans

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 skillet. More oil may be added if needed. Pour off fat. Add water. Cover and simmer over low heat 30 minutes or until tender. Remove chicken to warm serving platter.

Pour off drippings, reserving 2 tablespoons. Return these 2 tablespoons of drippings to skillet. 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.