3/4 cup onion, chopped
1/2 tsp salt
1/4 tsp cinnamon
1/4 tsp ginger
3 lbs chicken
1 cup orange juice
3 tbsp margarine, melted
3 tbsp flour
2-3 tbsp brown sugar
In a deep pan, combine cranberries, onion, salt, cinnamon, and ginger, orange juice. Cover and cook until cranberries are soft and mixture turns pinkish.
Combine margarine and flour until smooth; add to pan. Cook on high until thickened. Stir in chicken and brown sugar; heat through.
Serve over rice.
We added way more sugar than the recipe called for. This one was much better than the previous orange chicken recipe I posted, but still was not great. I served it over brown rice, which I really need to find an easier way to cook, and with corn. Rick and Reise loved it though, so it's up to them to eat the left-overs.
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