Recipe by L. Duch
This is a wonderful dish I found in "Cooking Light" magazine. This dish if full of flavor and despite all the ingredients, it is very easy to make. It's good served with rice and a flat bread. Braising in a this highly aromatic liquid yields an exceptionally flavorful and tender result.
Top Review by GinnyP
This took more like 1 hour 45 minutes to make than the 1 hour 10 minutes stated, but worth every minute. It was very easy to make. The aroma throughout the house was incredible and the flavor was even more incredible. We absolutely loved this, LeeAnn!
- 1 whole chicken, cut up into serving pieces
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 tablespoon olive oil
- 3 cups vertically sliced onions
- 1 tablespoon peeled chopped fresh ginger
- 1 teaspoon curry powder
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground cardamom
- 1⁄4 teaspoon ground red pepper
- 2 garlic cloves, thinly sliced
- 1⁄2 cup reduced-sodium fat-free chicken broth
- 1⁄2 dry white wine
- 3 tablespoons chopped pitted dates
- 3 tablespoons golden raisins
Directions See How It's Made
- Preheat oven to 350°F.
- 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.
- Add the onions 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°F for 1 hour.