Hawaiian Baked Chicken

3 to 3½ lbs. frying chicken, cut up

2 tablespoons vegetable oil

1. 8oz. Can pineapple chunks in syrup

1. 16oz. Can yams in syrup

1½ tablespoon cornstarch

2. tablespoons lemon juice

½ teaspoon Dijon-style mustard

2 teaspoons minced onion

4 tablespoons currant jelly

Preheat oven to 350°F (176°C)

1. Place chicken pieces in small roasting pan. Pour oil over chicken.
2. Bake at 350°F (176°C) for 20 minutes.
3. While chicken is baking, prepare sauce. Drain syrups from the pineapple and yams into a saucepan. Add cornstarch, lemon juice, mustard and onion. Stir well. Add the jelly.
4. Cook, stirring constantly until mixture thickens and comes to a boil. Set aside.
5. Add the drained pineapple chunks and yams to chicken.
6. Pour sauce over all. Bake for another 30 minutes or until the chicken is tender.

Makes 4 servings.