4 servings (serving size: 3 ounces chicken and about 1/4 cup sauce)
Randy Mayor; Lydia DeGaris-Pursell
2 chicken breast halves (about 3/4 pound), skinned
2 chicken thighs (about 1/2 pound), skinned
2 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
2 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
How to Make It
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.
I love this recipe. I first made it because I was looking for an easy, healthy chicken recipe. Now I make it because it is delicious. I've served it to dinner guests, who rave about it and never guess that it's "healthy." I serve over couscous made with orange zest, scallions, and a few chopped dates.
Incredibly good! Have made this several times, for family and just for Husband and myself. Always subtitute dried apricots for the dates (I don't like them) and serve over rice or couscous. Always gets raves no matter who eats it. It is one of my standing signature recipes. Everyone asks for it.
have been making this for a long time. but, i changed the texture! i use 10-12 drumstix...then pull meat and skin off after cooking, separate fat then throw meat back into pot. don't use the fruit. serve over rice. with chow mein noodles on top!! yum!
I made this using only bone-in chicken breast. It was super easy to make and had a TON of flavor. Next time I think I might add more broth because there was a part of the breast meat that seemed a bit more dry (must not have been as submerged in the liquid - I also should have had the breast side down in the pot so the bone side would have been less submerged). Next time we'll probably add some chicken thighs to the mix. Served this with a baked sweet potato and steamed broccoli.