East African Braised Chicken |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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This is a wonderful dish I found in Cooking Light magazine. This dish if full of flavor and despite all the ingredients, it is very easy to make. It's good served with rice and a flat bread. Braising in a this highly aromatic liquid yields an exceptionally flavorful and tender result. Ingredients:
1 whole chicken, cut up into serving pieces |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 tablespoon olive oil |
3 cups vertically sliced onions |
1 tablespoon peeled chopped fresh ginger |
1 teaspoon curry powder |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground cardamom |
1/4 teaspoon ground red pepper |
2 garlic cloves, thinly sliced |
1/2 cup reduced-sodium fat-free chicken broth |
1/2 dry white wine |
3 tablespoons chopped pitted dates |
3 tablespoons golden raisins |
Directions:
1. Preheat oven to 350°F.
2. Sprinkle chicken with salt and black pepper.
3. Heat oil in a Dutch oven over medium-high heat.
4. Add chicken, cook 4 minutes on each side or until golden brown.
5. Remove the chicken from pan.
6. Add the onions to pan; reduce heat to medium-low, and cook for 10 minutes, stirring frequently.
7. Add the ginger and next 5 ingredients (ginger through garlic), cook for 1 minute.
8. Stir in chicken, broth and the remaining ingredients, and bring to a boil.
9. Cover and bake at 350°F for 1 hour.
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