Ingredients
1 cup all-purpose flour2 teaspoons salt1 teaspoon coarsely ground pepper20 chicken leg quarters, skin removed1/3 cup vegetable oil2 cups orange juice1-1/2 cups pineapple juice1/4 teaspoon ground ginger1 can (20 ounces) pineapple chunks, drained2 cans (11 ounces each) mandarin oranges, drained1 cup sliced almonds, toastedHot cooked rice
Preparation
In a large resealable plastic bag, combine the flour, salt and pepper. Add the chicken, one piece at a time, and shake to coat. in a large skillet, brown chicken in oil in batches; drain. Place in two greased 13-in. x 9-in. baking dishes.
In a large saucepan, bring orange juice, pineapple juice and ginger to a boil. Pour over chicken. top with pineapple, oranges and almonds.
Cover and bake at 350° for 30-45 minutes or until chicken juices run clear. Serve with rice.
