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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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From Chef on a Shoestrings menu. This sounds like a winner. Ingredients:
1 (4 -4 1/2 lb) roasting chickens, cut into pieces and skinned |
3 tablespoons extra virgin olive oil |
salt & freshly ground black pepper |
1 cup chopped red onion |
1/2 cup finely chopped green pepper |
1/2 cup finely chopped red pepper |
2 garlic cloves, minced |
2 teaspoons ground coriander |
1 teaspoon ground cumin |
1/2 teaspoon ground cinnamon |
2 bay leaves |
2 cups chopped plum tomatoes |
2 cups chicken broth |
2 tablespoons seedless golden raisins |
8 pitted and coarsely chopped kalamata olives |
Directions:
1. Wash and pat dry the chicken.
2. Heat the olive oil in a Dutch oven or wide nonstick pot over medium-high heat. Add the chicken, season with salt and pepper, and brown on all sides. You may have to do this in batches. Remove with a slotted spoon. Drain all but 2 tablespoons fat out of the pot.
3. Reduce the heat to medium, add the onions, peppers and garlic, and cook until wilted, 4 to 5 minutes. Add the coriander, cumin, cinnamon, and bay leaves and stir for one minute with a wooden spoon.
4. Season the chicken with salt and pepper to taste and place it back in the pot. Add the tomatoes and broth.
5. Bring to a boil, reduce the heat, cover, and simmer until the chicken is tender, about 45 minutes.
6. While the chicken is cooking, plump the raisins in 1/4 cup warm water, then drain.
7. Add the raisins and olives to the pot 5 minutes before removing from the heat. Adjust the seasoning with salt and pepper, and serve.
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