Wash the chicken and pat it dry. Combine salt, pepper, and paprika. Rub into the chicken until thoroughly coated. Melt butter in a large frying pan with a cover. Saute the chicken pieces until golden brown on both sides. Cover the frying pan, reduce heat, and cook for 25-30 minutes until the chicken is tender. Remove the chicken to a warm platter and keep it hot in a warm oven. Pour the orange juice into the frying pan. Stir to loosen all the browned particles. Cook over high heat until it is reduced by half. Four over the chicken. Sprinkle with the toasted almond slivers and serve at once. If you prefer a thicker gravy, blend 1 teaspoon of cornstarch with an equal amount of water; stir into the reduced orange juice and cook until thickened.