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East African Braised Chicken

Submitted by LyricFox

Ingredients

1 whole cut-up chicken skinned (or 2 each chicken breast halves, thighs and drumsticks - 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
1/2 teaspoon ground cardamom
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

Directions

Preheat oven to 350°.

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 and place in an oven proof dish.

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 broth and wine and bring to a boil scrapping up the browned bits. Add dates and raisins and simmer 1-2 minutes. Pour over chicken. Cover with foil and bake for 1 hour.

Serve chicken and sauce over couscous or rice and with flatbread.

Yield: 4 servings