Randy Mayor; Lydia DeGaris-Pursell
Yield
4 servings (serving size: 3 ounces chicken and about 1/4 cup sauce)

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.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

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.

Step 3

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.

Ratings & Reviews

Really flavorful

daneanp
August 25, 2015
I've made this a few times and the family loves it.  Wonderful over roasted garlic couscous.  Sometimes I change up the chicken parts depending upon what I have on hand.  Definitely a keeper.

MooliesRecipes's Review

ChefLeesher
January 12, 2014
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.

Onecentinvegas's Review

piesbybarbara
November 09, 2013
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.

JessicaJJM's Review

heidz23
March 09, 2013
Delicious! Made with Couscous. Will make again for sure and maybe even for company. Didn't have raisins so used EXTRA dates - about a cup. Made it taste naturally sweet.

stellacorona's Review

JessicaJJM
December 28, 2012
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!

mlrlizard's Review

monkmonk
August 23, 2012
Delicious! I make it without raisins and dates as my husband does not like them. I serve it with rice pilau. Did I mention, delicious?

Dutchess4210's Review

cramajer
February 13, 2012
This recipe is a very pleasant surprise; have made it several times and never fails to excite me. Maybe too spicy for children and other living things, but perfect for culinary thrill-seekers.

heidz23's Review

TDKKfarm
February 05, 2012
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.

ChefLeesher's Review

stellacorona
September 05, 2011
I have made this with all thighs, boneless thighs and bone-in breast. Have left out raisins or dates before. It all works. Really delish, comforting flavor.

monkmonk's Review

MooliesRecipes
July 28, 2011
I've been making this for years and it's always a hit! I also use whatever dried fruit I have on hand - prunes, apricots, etc. My husband requests this often!