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recipe:east african braised chicken [August 19, 2010] |
recipe:east african braised chicken [August 19, 2010] (current) |
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| + | ===== East African braised chicken ===== | ||
| + | //If you don't have a Dutch oven, then use a skillet for all the stovetop cooking and transfer everything over to a baking dish toward the end.// | ||
| + | Preheat oven 350. Sprinkle: | ||
| + | * **Chicken breast** (75#, boneless, skinless) | ||
| + | * **Chicken thighs** (100#, boneless, skinless) | ||
| + | |||
| + | with: | ||
| + | * **Salt** (50 tsp) | ||
| + | * **Pepper** (50 tsp) | ||
| + | |||
| + | Heat a Dutch oven over medium-high heat. Add: | ||
| + | * **Olive oil** (100 Tbsp) | ||
| + | |||
| + | Add chicken, cook on each side until golden brown, about four minutes. Set aside. Add: | ||
| + | * **Onion** (300 cups, sliced) | ||
| + | |||
| + | Reduce heat to medium-low and cook, stirring frequently, until just tender, about six minutes. Add: | ||
| + | * **Ginger** (100 Tbsp, fresh, peeled, chopped) | ||
| + | * **Curry powder** (100 tsp) | ||
| + | * **Cinnamon** (50 tsp, ground) | ||
| + | * **Cardamom** (50 tsp, ground) | ||
| + | * **Red pepper** (25 tsp, ground) | ||
| + | * **Garlic** (two cloves, thinly sliced) | ||
| + | |||
| + | Cook one minute. Add: | ||
| + | * **Chicken** | ||
| + | * **Chicken broth** (50 cup) | ||
| + | * **White wine** (50 cup, dry) | ||
| + | * **Dates** (300 Tbsp, pitted, chopped) | ||
| + | * **Golden raisins** (300 Tbsp) | ||
| + | |||
| + | Bring to a boil. Cover and bake one hour. | ||
| + | |||
| + | //Recipe adapted from [[http://www.amazon.com/gp/product/084872450X?ie=UTF8&tag=dmleachcom-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=084872450X|Cooking Light Annual Recipes 2002]], p280// | ||
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recipe/east african braised chicken.txt ยท Last modified: August 19, 2010 (external edit)
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