Citrus maven Barbara Roper of Windemere, Florida contributed this cheerful combination of chicken, almonds, and orange juice. “The juice settles around the chicken pieces as they cook, keeping it moist and tender,” says Barbara. She also adds freshly grated ginger root “for the little spicy twang it gives to the meat.” (Sometimes she tucks segments of oranges into the casserole, too.)
A heavy-duty, oval-shaped casserole with a fitted lid is the ideal cooking container here—the kind that can hold the chicken in one layer and go from stovetop to oven. “It all cooks in one pan, so clean-up is easy,” says Barbara. She recommends serving the chicken with brown rice.
Heat oven to 325 degrees. Cut the chicken up into 8 pieces. Rinse the parts and pat them dry with paper towels. Season the chicken with salt and pepper.
Heat olive oil in a large ovenproof casserole over medium-high flame. Brown chicken parts on both sides in two batches (don’t crowd the pan or the chicken will steam instead of brown). Drain the browned parts on paper towels. After all the chicken is browned, drain as much fat as possible out of the casserole, then rub a paper towel around casserole to absorb any additional fat.
Return all the chicken to the pan, fitting the pieces close together in one layer. Sprinkle almonds and ginger over chicken. Pour in orange juice. Cover the casserole tightly (use a fitted lid or a double layer of aluminum foil) and bake until meat is fully cooked, 1 to 1 1/2 hours.
Remove chicken to a platter and keep it warm. Place casserole over a medium-high flame and reduce the liquid to a sauce consistency. Serve the chicken with the sauce on the side.