Cumin Chicken With Apples |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A mixture of onions, apples and mushrooms seasoned with cumin and Worcestershire sauce enhances this tender chicken dish from field editor Raymonde Bourgeois, Swastika, Ontario. Ingredients:
4 chicken legs with thighs |
2 tablespoons butter |
2 medium apples, chopped |
2 small onions, halved and sliced |
1 can (4-1/2 ounces) mushroom stems and pieces, drained |
1 tablespoon king arthur unbleached all-purpose flour |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1/2 cup water |
1 tablespoon ground cumin |
1 teaspoon worcestershire sauce |
3/4 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon chili powder |
hot cooked rice |
Directions:
1. In a large skillet, brown chicken in butter. Transfer to a greased 13-in. x 9-in. baking dish. In the drippings, saute apples, onions and mushrooms until apples are crisp-tender. Stir in the flour, soup, water, cumin, Worcestershire sauce, salt and pepper. Pour over chicken.
2. Cover and bake at 350° for 1 hour or until a meat thermometer reads 180° Sprinkle with chili powder. Serve with rice. Yield: 4 servings.
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