Cook chicken in small amount of water until tender. Cut into large chunks. saute onions and mushrooms in butter. Add raisins, salt, lemon juice, monosodium glutamate, cloves, allspice, ginger, brown sugar and 1-1/4 cups chicken broth. Simmer for 1/2 hour. Add walnuts. Add cornstarch to 1/2 cup chicken broth; slowly add this to the sauce to thicken it. Add chicken. Stir well. Add brandy and Orange Cucacao. Cool and refrigerate overnight. When ready to serve, heat gently and transfer to a chafing dish. Decorate with fruit. Serve over wild rice. Yield: 6 to 8 servings. KRISTIN AGAR CYNTHIA EAST (MRS. ROBERT C.) REFRIGERATE OVERNIGHT From
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|Serving Size: 1 Serving (365g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 264 (51%)|
|Amt Per Serving||% DV|
|Total Fat 29.3g||39 %|
|Saturated Fat 13g||65 %|
|Monounsaturated Fat 9.2g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 114.7mg||35 %|
|Sodium 466mg||16 %|
|Potassium 811.3mg||21 %|
|Total Carbohydrate 33.7g||10 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 31.4g|
|Protein 28.5g||41 %|
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Calories per serving: 513
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