An aromatic spiced chicken, onion, potato
and tomato casserole.
Eastern Chicken Thigh
Casserole
- 8 skinless chicken thighs
3 large onions
4 large potatoes, cut in chunks
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1 1/2 teaspoons salt
1/2 teaspoon crushed red hot pepper
4 tomatoes, peeled and quartered
1 teaspoon olive oil
1 1/2 teaspoons butter, melted
- Peel onions and cut in quarters. Place
onions, potatoes and chicken in 4-quart ovenproof pan. Sprinkle
with allspice, cinnamon, salt and red hot pepper; stir to coat
well. Arrange chicken on top; add tomatoes. Pour olive oil and
butter over chicken.
- Cover and place in 400°F (205°C) oven
for 30 minutes.
- Remove cover, reduce heat to 350°F (175°C) and continue cooking 1 hour.
Makes 4 servings.
Recipe provided courtesy of the National Chicken Council. Used
with permission.
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