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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)


  • 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 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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