Dredge the chicken pieces in flour. Heat the oil in a large saucepan or casserole and fry the chicken on both sides until golden brown. Add the garlic and onion and turn occasionally for three minutes. Halve the oranges, and the lemon if used, squeeze them and pour the juice and water on to the chicken. Simmer covered for 20-25 minutes until the chicken is cooked through. Take half of one of the squeezed oranges and remove as much of the white pith as possible. Slice the skin into fine matchsticks and add to the saucepan. Check the seasoning, stir well and serve with rice
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|Serving Size: 1 Serving (85g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 127 (74%)|
|Amt Per Serving||% DV|
|Total Fat 14.1g||19 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 8.9g|
|Polyunsanturated Fat 4g|
|Cholesterol 0mg||0 %|
|Sodium 38.9mg||1 %|
|Potassium 123.6mg||3 %|
|Total Carbohydrate 11.3g||3 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 9.6g|
|Protein 1.1g||2 %|
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Calories per serving: 172
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