ISRAELI ORANGE CHICKEN

3 1/2 lbs chicken skinned and in serving pieces
1 cup fresh orange juice
1 cup dry white wine 1 onion, sliced thin
1 carrot, sliced thin
1 stack of celery chopped
1/4 cup sliced almonds
3 tbsp olive oil
1 tbsp grated orange rind
1 tsp ground cumin
1 tsp sweet paprika
salt and pepper to taste
1 orange peeled and sliced thin for garnish

Serve with the curried rice and the potato salad. Arrange the chicken in a casserole just large enough to hold it in one layer.

In a large bowl combine the orange juice, the wine, onion, carrot, celery, raisins, oil, orange rind, cumin, paprika and salt and pepper, pour the mixture over the chicken and let the chicken marinade, covered, in refrigerator for 3 hours or chill overnight.

Oven poach the mixture, covered, in a 350 oven for 1 hour or until the chicken is tender. Transfer the chicken and vegetables with a slotted spoon to a platter and keep warm, covered.

Reduce the cooking liquid over high heat, stirring, for 2 minutes, or until slightly thickened, and pour over chicken.