Prep 15 mins
Cook 45 mins
From: “The Africa News Cookbook, African Cooking for Western Kitchens”.
- 1 roasting chicken, cut into pieces
- 2 tablespoons oil
- 1 tablespoon butter
- 1 small onion, chopped
- 3 tablespoons curry powder, heaping
- 1⁄2 cup fresh apple, diced
- 1⁄2 cup dried apricot, chopped
- 1⁄2 cup raisins
- 1 teaspoon salt
- 3 tablespoons vinegar or 3 tablespoons fresh lemon juice
- 1⁄4 cup peanuts, slightly crushed
- water, to cover
- Brown the chicken in oil and butter over moderate heat. Remove pieces and set aside.
- Lightly saute the onions in the same large skillet or pot.
- Stir in the curry powder, return chicken to the pot, and cook for 3-5 minutes, turning the pieces several times.
- Add the fruits, salt, vinegar and peanuts, with enough water to cover.
- Bring to a boil, reduce heat, cover and simmer until chicken is tender, about 45 minutes.
- If the sauce is too thin to ladle well over rice, cook uncovered another 15-20 minutes
- until the liquid is reduced.
I used a pound of chicken tenderloins and it was perfect for this dish. My sister and I agree that we really enjoyed the combination of fruit. I would definitely make this again. It is easy and delicious. Made for ZWT 4.
Well...this one didn't quite do it for us. The instructions say to use enough water to cover, but I think that is too much. Even after taking the lid off and trying to reduce the liquid, the sauce was very thing. After trying to reduce it for about 20 minutes, BF was starving and could wait no longer. I mixed a little cornstarch and water and added it to the pan to thicken the sauce. I would recommend just using about 1 cup of water. The chicken was very moist and tender, but the overall flavor was a bit bland. I think adding come cinnamon would work well, especially with the fruits. Thanks for posting this for the Tour, though!