chicken with mandarin orange and almonds

60 mL (1/4 cup) sultana raisins
10 mL (2 tsp.) paprika
5 mL (1 tsp.) white pepper
1 large chicken, cut into pieces
30 mL (2 tbsp.) Western Family Canola Oil
125 mL (1/2 cup) Western Family Chicken Broth Soup, heated
15 mL (1 tbsp.) Western Family Cornstarch
2 cloves garlic, crushed
1 284 mL can Western Family Mandarin Oranges In Light Syrup, drained. --Use fresh fruit in season--
50 mL (1/4 cup) cold water
15 mL (1 tbsp.) Western Classics Low Salt Soya Sauce
2 mL (1/2 tsp.) powdered ginger
175 mL (3/4 cup) Western Family 2% Evaporated Milk
30 mL (2 tbsp.) sliced almonds

1. Soak raisins in hot chicken broth. Mix together paprika and pepper: rub chicken with mixture.

2. Heat oil in skillet or Dutch oven. Add chicken; fry until golden on all sides, about 10 minutes. Add garlic

3. Drain oranges; reserve syrup. Pour syrup over chicken. Pour in raisins and chicken broth. Cover and simmer for 30 minutes.

4. Remove chicken with slotted spoon: arrange on preheated platter; keep warm.

5. Blend cornstarch with cold water and mix with soya sauce and powdered ginger; add to sauce. Stir constantly until thickened and bubbly. Reduce heat and stir in evaporated milk and mandarin oranges; heat through, but do not boil.

6. Pour sauce over chicken; top with almonds.

Makes 6 servings

The creamy taste of this dish may lead you to think that it's much higher in fat than it actually is. If you remove the chicken skin, you can reduce the fat from 16 grams to 11 grams a serving.

Nutritional analysis per serving:
Calories: 380kcal, Protein: 32g, Carbohydrate: 19g, Fiber: 1g, Fat: 20g