Monday, January 31, 2011

Week of Jan 31- Feb 4.. Monday: East African Braised Chicken

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Sometimes I find that I stumble upon a recipe that I just think...huh, wonder what it tastes like?  That's what happened to satisfy my curiosity, I'm making African chicken tonight.  The best part is that legs and thighs are usually really cheap to buy.  Don't be scared about the ingredient's really just a bunch of seasonings.  Very simple dish to make and once it's in the just have to sit back and enjoy the lovely smells! Going to serve with a side of couscous and some veggies.

  • YIELD: 4 servings (serving size: 3 ounces chicken and about 1/4 cup sauce)

  • chicken breast halves (about 3/4 pound), skinned
  • chicken thighs (about 1/2 pound), skinned
  • chicken drumsticks (about 1/2 pound), skinned
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 3 cups vertically sliced onion
  • 1 tablespoon chopped peeled fresh ginger
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground red pepper
  • large garlic cloves, thinly sliced
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1/2 cup dry white wine
  • 3 tablespoons chopped pitted dates
  • 3 tablespoons golden raisins
  • Preheat oven to 350°.
  • Sprinkle chicken with salt and black pepper. Heat oil in a Dutch oven over medium-high heat. Add chicken; cook 4 minutes on each side or until golden brown. Remove the chicken from pan.
  • Add the onion to pan; reduce heat to medium-low, and cook for 10 minutes, stirring frequently. Add the ginger and next 5 ingredients (ginger through garlic); cook for 1 minute. Stir in chicken, broth, and the remaining ingredients, and bring to a boil. Cover and bake at 350° for 1 hour.


Click and Cook said...

This was very good. It has a sweet taste to it. I wish there would have been more sauce, next time I would double it. I would also use all dark meat (legs and thighs)...better flavor. Used Israeli couscous and the girls loved it.

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