Directions

1. For the glaze, in a small bowl combine lemon juice, ketchup, molasses, Worcestershire, cloves, and salt and pepper to taste. Set aside.
2. Remove and discard skin from chicken, if desired. In a large resealable plastic bag combine flour with salt and pepper to taste. Add chicken, a few pieces at a time; shake bag to coat.
3. In a large skillet heat oil over medium-high heat. Add chicken; cook 10 minutes or until browned, turning once. Remove chicken; drain on paper towels. Drain fat from skillet; wipe skillet clean with paper towels. Return chicken to skillet.
4. Pour glaze on chicken; bring to boiling. Reduce heat; simmer, covered, 35 to 40 minutes or until chicken is no longer pink (165°F).
5. Meanwhile, cook rice according to package directions. Serve chicken with glaze over rice.