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    East African Braised Chicken

    Source of Recipe

    Cooking Light-10/01

    List of Ingredients

    • 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
    • 1/4 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


    1. Preheat oven to 350 degrees.
    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.

    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 degrees for 1 hour. Yield: 4 servings (serving size: 3 ounces chicken and about 1/4 cup sauce).




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