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.
East African Braised Chicken
Braising in a highly spiced aromatic liquid yields an exceptionally flavorful and tender result. Serve this adaptation of an East African dish with a bowl of plain low-fat yogurt and flatbreads or couscous.
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- Calories: 279
- Calories from fat: 29%
- Fat: 8.9g
- Saturated fat: 2g
- Monounsaturated fat: 4.4g
- Polyunsaturated fat: 1.6g
- Protein: 28.1g
- Carbohydrate: 21.9g
- Fiber: 3g
- Cholesterol: 79mg
- Iron: 2mg
- Sodium: 423mg
- Calcium: 48mg
- 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
- 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.
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