East African Braised Chicken

• Gluten free

• Meat

  • 1 Chicken breast with, bone-in skin on
  • 2 Chicken drumsticks
  • 2 Chicken thighs, bone-in
  • 2 Chicken wings

• Produce

  • 3 tbsp Dates, pitted
  • 4 Garlic cloves
  • 1 tbsp Ginger, fresh
  • 3 tbsp Golden raisins
  • 1 Onion, large

• Canned Goods

  • 1/2 cup Chicken broth, low-sodium

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/2 tsp Cardamom, ground
  • 1/4 tsp Chili powder
  • 1/2 tsp Cinnamon, ground
  • 1 tsp Curry powder
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Beer, Wine & Liquor

  • 1/2 cup White wine

Found on jocooks.com

Description

Ingredients

• 1 bone-in chicken breast with skin on, cut in half
• 2 chicken drumsticks
• 2 chicken wings
• 2 bone-in chicken thighs, with skin on
• ½ tsp salt
• ½ tsp black pepper
• 1 tbsp olive oil
• 1 large onion, sliced
• 1 tbsp fresh ginger, chopped
• 1 tsp curry powder
• ½ tsp ground cinnamon
• ½ tsp ground cardamom
• ¼ tsp chili powder
• 4 garlic cloves, minced
• ½ cup low sodium chicken broth
• ½ cup white wine
• 3 tbsp pitted dates, chopped
• 3 tbsp golden raisins

Directions

• Preheat oven to 350 F degrees.
• Sprinkle chicken with salt and pepper. Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add chicken; cook 4 minutes on each side or until golden brown. Remove chicken from pan and set aside.
• Add onion to the pan and reduce heat to medium-low. Cook for 10 minutes, stirring frequently. The onion will begin to caramelize. After 10 minutes, add ginger, curry powder, cinnamon, cardamom, red pepper and garlic. Stir in the chicken broth and white wine. Add chicken back to pan and add the dates and golden raisins. Stir gently and bring to a boil. Cover and bake at 350 for 1 hour.

Nutrition