Directions:
- For the marinade- In a large bowl mix together the honey, ginger, cinnamon, pepper and wine, and stir.
- Rub all over the chicken pieces, cover and leave in fridge overnight.
- Drain, reserving the liquid.
- Heat the oil in a large skillet (one with a lid) and saute onion until golden.
- Add the chicken and brown all the pieces evenly.
- Add the chicken marinade and the cinnamon stick and simmer 40 minutes, reducing the liquid by half.
- Add the grapes and apricots, simmer with the lid on for a further 5-8 minutes, until chicken is cooked through.
- Remove cinnamon stick and serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 844.07 Kcal (3534 kJ) | ||
| Calories from fat | 504.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 56.02g | 86% | |
|---|---|---|---|
| Cholesterol | 300mg | 100% | |
| Sodium | 237.01mg | 10% | |
| Potassium | 900.98mg | 19% | |
| Total Carbs | 18.22g | 6% | |
| Sugars | 14.22g | 57% | |
| Dietary Fiber | 2.03g | 8% | |
| Protein | 60.91g | 122% | |
| Vitamin C | 12mg | 20% | |
| Iron | 3.9mg | 22% | |
| Calcium | 59.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 205.53 Kcal (861 kJ) | ||
| Calories from fat | 122.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.64g | 86% | |
|---|---|---|---|
| Cholesterol | 73.05mg | 100% | |
| Sodium | 57.71mg | 10% | |
| Potassium | 219.39mg | 19% | |
| Total Carbs | 4.44g | 6% | |
| Sugars | 3.46g | 57% | |
| Dietary Fiber | 0.49g | 8% | |
| Protein | 14.83g | 122% | |
| Vitamin C | 2.9mg | 20% | |
| Iron | 1mg | 22% | |
| Calcium | 14.4mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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