1/4 cup olive oil
2 teaspoons coconut vinegar
1/4 cup water
1 egg, beaten
1 teaspoon vanilla extract
3 tablespoons butter
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons orange juice
1/4 cup chopped walnuts
2 tablespoons orange juice
1/4 cup diced celery
2 teaspoons vanilla extract
1/2 cup chopped walnuts
1/2 cup chopped pecans
2 tablespoons orange juice
1/2 cup chopped almonds
1/2 cup chopped pecans
1/2 cup chopped almonds
1/2 cup chopped pecans
Heat 1 cup olive oil in a small saucepan over medium heat. Saute coconut vinegar, 1/4 cup water, and egg in 1 1 cup olive oil for 2 minutes, stirring well. Remove from heat; stir in flour, baking powder, baking soda, salt, cinnamon and nutmeg. Mix until well mixed.
Remove chicken from marinade. Place on a large baking sheet.
Bake uncovered in the preheated oven for 30 minutes, turning once. Remove from oven; place chicken on baking sheet. Cook until no longer pink, about 5 minutes. Remove from baking sheet to cool completely.
Meanwhile, in a small bowl, mix orange juice, orange juice, almonds, pecans, orange juice and almonds together. Pour over chicken and sprinkle with walnuts. Return chicken to oven for 10 minutes, turning once. Remove from oven and sprinkle with pecans. Return to oven for 10 minutes, turning once. Remove from oven and sprinkle with pecans.
Bake uncovered for 30 minutes. Serve chicken with whipped cream, remaining coconut vinegar mixture and orange juice. Top with orange slices, nuts and pecans. Garnish with orange slices, nuts and pecans.