2 lb. chicken (5 chicken legs or thighs)
2-3 Tblsp. coconut oil
1/3 cup flour
1/4 tsp. cinnamon
1/2 tsp. lemon zest
1/4 tsp. coriander
1/8 tsp. nutmeg
1/2 tsp. salt (and more to taste)
4 1/2 cup orange juice
Mix together the dry ingredients on a plate.
Heat the coconut oil in a 3-4 quart Dutch oven or pot with a lid.
Dredge the chicken in the flour mixture until coated (keep the leftover flour and put in a measuring cup for later); then brown on all sides of the chicken in the Dutch oven.
Add in 4 cups of the orange juice; cook at a medium heat (it can be boiling) with the lid on until the meat is tender (35-45 minutes).
Mix the leftover flour with the 1/2 cup of orange juice and stir into the chicken mixture. Simmer until thickened, and it’s ready to serve.
Serve with rice.
Serves 3-4. You can add more chicken and orange juice to make a bigger batch of this tasty main dish!
My Mom made this while I was growing up and taught me how to make it. If you desire, you may add orange segments and raisins. Enjoy!