North African Braised Chicken
Recipe courtesy of California Raisin Marketing Board.
1 tablespoon olive oil
4 boneless, skinless chicken breast halves (4 ounces each)
1/2 teaspoon salt
1 medium onion, thinly sliced and separated into rings
1 cup California raisins
1/2 teaspoon curry powder
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cayenne pepper
1 cup reduced sodium chicken broth
1/2 cup white wine
Hot cooked couscous
- Heat oil in large skillet or pot with tight fitting lid. Season chicken with salt and add to skillet; cook over medium-high heat for about 5 minutes on each side or until golden brown. Remove from skillet and set aside.
- Add onions to skillet; cook, stirring frequently, for 5 to 10 minutes to soften. Stir in raisins and seasonings.
- Return chicken to skillet and arrange onions on top. Add broth and wine; cover and simmer over low heat for 1 hour.
- Uncover and simmer for 15 minutes more to reduce sauce. Serve chicken and sauce over couscous.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 360; Total Fat: 11g; Saturated Fat: 2g; Cholesterol: 70mg; Total Carbs: 34g; Fiber: 3g; Sugar: 30g; Protein: 27g; Sodium: 390mg; Potassium: 586mg.
Recipe and photograph courtesy of California Raisin Marketing Board.