2 frying chickens (about 3 lbs. each) cut up
2 teaspoons salt
½ teaspoon pepper
2 teaspoons paprika
⅔ cup butter
2 cups Ocean Spray Cranberry Juice Cocktail
1 cup slivered almonds, toasted
Combine salt, pepper and paprika. Rub into chicken until coated. Melt butter in frying pan. Sauté chicken pieces until golden brown on both sides. Cover frying pan, reduce heat and cook for 25 to 30 minutes, or until chicken is tender. Remove chicken to warm platter and keep hot in warm oven. Pour cranberry juice cocktail into frying pan, stir to loosen all browned particles. Cook over high heat until juice is reduced by half. Pour over chicken. Sprinkle with toasted slivered almonds. Serve at once on hot curried rice.
Curried Rice
2¼ cups rice