Orange Chicken

Yield: 6-8 servings

If your pans don't fit into your oven side by side, you many need to bake the lower pan for an extra few minutes so that the orange slices will caramelize.

Ingredients:

• 2 chickens, cut into quarters
• 3/4 cup dark-brown sugar
• 2 tablespoons dried mustard powder
• 1/4 teaspoon ground nutmeg
• 2 tablespoons corn starch
• 1 cup orange juice - not from concentrate
• 1 (12-ounce) jar orange marmalade
• 2 navel oranges, very thinly sliced

Directions:

1. Preheat oven to 375 F. Place the chicken pieces, in single layers, skin side up, into two 9 x 13-inch baking pans.
2. In a medium bowl, with a fork, mix the brown sugar, mustard powder, nutmeg, and cornstarch. Stir in the orange juice. Pour half of the mixture over each pan of chicken.
3. With the back of a spoon, spread the top of each chicken piece with the marmalade.
4. Scatter paper-thin slices of orange over the chicken, leaving some skin exposed.
5. Bake, uncovered. for I hour. Baste with the pan juices and bake for an additional l5-20 minutes or until the oranges are a deep amber color and the chicken is fully cooked and no longer pink, or a meat thermometer inserted into the thickest part of the thigh reads 180'F
6. Transfer to a bowl or platter