Chicken A L'Orange

½ cup all-purpose flour
2 teaspoons grated orange peel
1 teaspoon paprika
¾ teaspoon pepper, divided
3 lbs. chicken parts, skinned
1 tablespoon vegetable oil
½ cup water
1½ cups orange juice
½ cup chopped pecans
2 tablespoons light brown sugar
¾ teaspoon cinnamon
1¼ teaspoons ginger

In a paper or plastic bag combine flour, orange peel, paprika, and ½ teaspoon pepper. Remove 2 tbs. of the flour mixture; set aside. Add a few pieces of chicken to the bag at a time; coat well, shaking off excess flour. In a large skillet heat oil until hot. Add chicken; brown on all sides. Add water; bring to a boil. Reduce heat and simmer, covered, until chicken is tender, about 30 minutes. Remove chicken to a serving platter; keep warm. Stir in reserved flour mixture to skillet. Add orange juice, pecans, brown sugar, cinnamon, ginger, and remaining ¼ teaspoon black pepper. Cook and stir until thickened, about 1 minute. Spoon sauce over chicken. Garnish with orange slices, if desired. 4 servings.