Follow these steps for perfect results
all-purpose flour
salt
coarsely ground pepper
chicken leg quarters
skin removed
vegetable oil
orange juice
pineapple juice
ground ginger
pineapple chunks
drained
mandarin oranges
drained
sliced almonds
toasted
rice
cooked
In a large resealable plastic bag, combine flour, salt, and pepper.
Add chicken pieces, one at a time, and shake to coat evenly.
In a large skillet, brown chicken in oil in batches to ensure even cooking; drain excess oil.
Place browned chicken pieces in two greased 13x9 inch baking dishes.
In a large saucepan, bring orange juice, pineapple juice, and ground ginger to a boil over medium-high heat.
Pour the juice mixture over the chicken in the baking dishes.
Top the chicken with drained pineapple chunks, drained mandarin oranges, and toasted sliced almonds.
Cover the baking dishes tightly with aluminum foil.
Bake in a preheated oven at 350°F (175°C) for 30-45 minutes, or until chicken juices run clear when pierced with a fork.
Remove from oven and let rest for a few minutes before serving.
Serve hot over cooked rice.
Expert advice for the best results
Marinate chicken in the juice mixture for at least 30 minutes before baking for enhanced flavor.
Use bone-in, skin-on chicken thighs for a richer flavor.
Everything you need to know before you start
20 minutes
Can be assembled ahead of time and baked later
Garnish with fresh parsley or cilantro.
Serve over rice or quinoa
Serve with a side of steamed vegetables
Pairs well with the sweetness and tanginess
Discover the story behind this recipe
Popularized in the United States as a fusion dish.
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