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Chicken + Apple Casserole




Source of Recipe


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Chicken + Apple Casserole

2 tbsp. plus 1 tsp. vegetable oil
7 lbs. chicken, cut up and skin removed
2 med. chopped onions
2 lrg. diced Granny Smith apple
1 lrg. diced green pepper
3 large minced garlic cloves
1 tbsp. grated gingerroot
3 tbsp. curry powder
1/2 tsp. coarsely ground black pepper
1/4 tsp. ground cumin
1, 28 ounce can tomatoes in puree
1, 13 3/4 to 14 1/2 ounce can chicken broth
1/2 c. dark seedless raisins
1 tsp. salt
hot cooked rice or noodles (optional)

In 8 quart Dutch oven over medium-high heat with 2 tbsp. oil, brown
chicken in 2 batches, removing pieces to bowl as they brown.
Preheat oven to 350.
In same Dutch oven over medium-high heat in 1 tsp. oil, cook onions,
apple, green pepper, garlic, and ginger for 2 minutes, stirring frequently.
Reduce heat to medium; cover and cook 5 minutes.
Stir in curry powder, black pepper, and cumin; cook 1 minute.
Add tomatoes with their purée, chicken broth, raisins, salt, and chicken
pieces. Heat to boiling over high heat and boil 1 minute.
Cover dutch oven and bake 1 hour or until juices run clear when chicken
is pierced with tip of knife.
Serve with hot cooked rice or noodles if you like.
Serves 8.