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| East African Braised Chicken |
| Wednesday, April 9, 2008 |
Made dinner for my mom and dad tonight... This easy to make chicken "stew" is incredibly delicious, full of spicy aromatic flavors. The cool tang of the yogurt on top sets it off perfectly. Just scoop it up with some pita bread and you're good to go!
Ingredients:
2 lb chicken breast (cut up into 1-inch chunks)
1/2 tsp salt
1/2 tsp black pepper
1 Tbsp olive oil
3 cup sliced onion
1 cup sliced red pepper (or a mix of green, red and yellow)
1 Tbsp chopped peeled fresh ginger (or 1 tsp of ground ginger)
1 tsp curry powder
1/2 tsp ground cinnamon
1/2 tsp ground cardamon
1/4 tsp nutmeg
1/4 tsp ground red pepper
2 large garlic clove, thinly sliced
1/2 cup low-sodium chicken broth
1/2 cup dry white wine
1/2 cup orange juice
3 Tbsp chopped pitted dates
3 Tbsp golden raisins
Directions:
Preheat oven to 350°F
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 and red bell pepper to pan; reduce heat to medium-low, and cook for 10 minutes, stirring frequently. (Scrape up all the chicken bits stuck to the bottom to add lots of flavor!)
Add the ginger and next 5 ingredients (ginger through garlic); cook for 1 minute. Stir in chicken, broth, wine and the remaining ingredients, and bring to a boil.
Cover and bake at 350°F for 1 hour (or cover and simmer on stove top for 1 hour). |
posted by Unknown @ 5:35 PM   |
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