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Ingredients:
3 lb Fryer, cut up
2 tbsp Cooking oil
1/2 tsp Salt
1/2 tsp  Pepper
1 cup Orange Juice
1/3 cup Currants or raisine
3 tbsp Chopped Chutney
2 tbsp Curry powder
1/2 tsp Grounnd cinnamon
1/2 tsp Ground red pepper
4 Med weet potatoes
1 tbsp.  Cold water
2 tsp.    Cornstarch
11 oz.   Can Mandarin Oranges
1/2 cup  Toasted slivered almonds

Preparation:
1. Coat baking dish with nonstick cooking spray.  Brush both sides  with mustard.  Place in prepared baking dish.  Refrigerate 20 minutes to firm coating.

2. Heat oven to 350 degree.  Bake chicken, uncovered for 20 minutes or until no longer pink in center.

3. Prepare sauce:  heat oil in skillet over medium heat.  Add onion and garlic, saute for 2 minutes.  Mix in vinegar, pinapple, allspice, red-pepper flakes and mustard, cook, stirring for 4 minutes or until bubbly and slightly thickened.  Scrape mixture into blender or food processor.  Whirl until smooth puree. Pour back into skillet, keep warm.

4. Serving:  spoon sauce over the chicken.