Cut chicken into eighths. Wash chicken pieces and dry thoroughly. Mix flour, salt, and cinnamon well and roll chicken pieces in this.
Heat butter in a large skillet and brown chicken on all sides. Add orange juice and bring to a boil. Reduce heat, cover skillet, and simmer for about 1 hour. Should sauce dry out, add a bit more orange juice.
Twenty minutes before end of cooking time, add the raisins.
Serve with fluffy rice, Brussel sprouts with lemon butter, and a chilled Chablis wine.
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