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Chicken & Prune Casserole




Source of Recipe


Woman's Day


Recipe Introduction


Good with couscous or rice


List of Ingredients




1/2 tsp each ground cinnamon and cumin
1/4 tsp each salt and pepper
4 chicken legs (2 lb), skin removed, visible fat cut off
2 tsp oil, preferably canola
1 large onion, sliced
1 Tbsp each minced garlic and fresh ginger
1 can (14 1/2 oz) fat-free chicken broth
1 cup pitted prunes with lemon essence

Garnish:
snipped chives and lemon wedges



Recipe



1. Mix cinnamon, cumin, salt and pepper in a plastic food bag. Add chicken, close bag and shake until lightly coated.

2. Heat oil in a deep 4-qt skillet or 4- to 6-qt Dutch oven. Add chicken and cook over medium heat, turning occasionally, until lightly browned. Remove to a plate.

3. Add onion to drippings in skillet. Cover and cook 4 minutes, stirring once or twice, until soft. Add chicken and remaining ingredients (except garnish). Bring to a boil, reduce heat, partially cover and simmer gently 40 minutes or until a meat thermometer inserted in thickest part of leg, not touching bone, registers at least 160°F, juices run clear when meat is pierced and meat can easily be pulled off the bone. Transfer to serving dish. Garnish with chives and lemon.