Orange Crusted Chicken

In a shallow dish, mix together flour and orange peel. In a shallow bowl, pour milk. Dip chicken first in milk, then in flour, dredging to coat.

In a large fry pan, place 4 tablespoons of the butter over medium heat. Add chicken and cook, turning, about 20 minutes or until fork can be inserted with ease.

While chicken is cooking, in medium saucepan melt remaining 2 tablespoons butter. Add 2 tablespoons of the almonds and garlic over medium heat, stirring constantly about 1 minute.

Add allspice, cinnamon and cayenne pepper, stirring to mix. Add cranberries, 1/2 cup of orange juice and water, then bring to a boil. Add rice, reduce heat, cover and simmer 10 minutes or until liquid is absorbed.

To serve, place rice in center of platter. Arrange chicken around rice. Add remaining 1 tablespoon almonds to fry pan and saute, stirring, about 1 minute.

Add remaining 1/4 cup orange juice to pan and stir in cornstarch dissolved in 1 tablespoon water. Drizzle sauce over chicken. Garnish with orange slices and dried cranberries.