Actually, this should be called Orange Walnut Pineapple Chicken. Or Orange Walnut Pineapple Raisin Chicken. Anyhow, it's a good dish to cook for some one who just acquired a box of fundraising oranges. You start out rubbing the chicken pieces with salt and curry powder, and then dip it in melted butter. This cookbook has a certain similarity to Julia Child in that regard. Much butter is consumed.
Then, you bake the chicken for 20 minutes in a 400 degree oven while making the sauce. The sauce is composed of 2 teaspoons julienned strips of orange peel, 3/4 of a cup orange juice, which I fresh squoze, 1 cup fresh pineapple, 1/3 cup walnut pieces, 1/3 cup raisions and 1/4 teaspoon cinnamon. The cinnamon presented difficulties. I alphabetize my spice shelf. In the c's there was cardomon, celery seed, and many small containers of whole cloves. Why whole cloves? I know not. What there was not, was cinnamon. After rooting around on the shelves behind the spice shelves, I discovered an unopened container of pumpkin pie spice. Figuring that, A. pumpkin pie spice was mostly cinnamon, and B. 1/4 of a teaspoon wasn't enough to make a difference, I used that.
Boil the mixture, combined with the pan juices of the chicken, thicken it with flour and soy sauce and serve it over the chicken and rice. Yum. I took the last of the sauce.