3/4 c. long grain rice
1 tsp. instant chicken bouillon granules or 1 bouillon cube, dissolved in 2 tbsp. boiling water
1/2 tsp. each crushed dried sage & marjoram leaves
1 tsp. onion powder or 1/2 tsp. garlic powder
1 tsp. salt
1/8 tsp. black pepper
1 (2 1/2 - 3 lb.) frying chicken, cut up
1 (16 oz.) can whole cranberry sauce
3 tbsp. butter
1 tbsp. lemon juice
2 tbsp. soy sauce
1/2 c. sliced blanched almonds

1. Mix rice, bouillon and seasonings. Sprinkle mixture evenly over bottom of buttered 13"x9" baking dish.

2. Arrange chicken pieces, skin side up, on top of rice with larger pieces on outer edges.

3. In a small saucepan, heat cranberry sauce, butter, lemon juice, and soy sauce. Bring almost to a boil over medium heat, stirring constantly. Pour cranberry mixture over chicken. Cover tightly with foil.

4. Bake at 325 degrees for 1 hour and 10 minutes. Uncover. Sprinkle with almonds. Bake 10 minutes longer.

TIPS: Do not use skinned or boned chicken parts. They do not provide enough moisture to cook rice. For a special occasion, omit the first 6 ingredients and substitute 1 box (6 oz.) long grain and wild rice mix. Sprinkle rice packet evenly in baking dish. Scatter contents of seasoning packet over it and proceed with remaining ingredients and preparation.

Serves 4. For 2 servings: half of the ingredients. For 8 servings: double the ingredients.