Tuesday, April 27, 2010

COUNTRY CAPTAIN CASSEROLE

I felt like I just wanted something a little different, but not too different, if you know what I mean.  I knew I wanted chicken; I wanted apples, and so, I found this recipe, which fulfilled my need for ‘something different.’  Let me know if it fulfills your liking for something good too.

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Ingredients:

  1. 2 Tablespoons plus 1 teaspoon olive oil
  2. 2 chickens ( 3 1/2 pounds each), each cut into 8 pieces and skin removed from all, but the wings or 3 skinless chicken breasts cut-up into pieces
  3. 3 medium onions, chopped
  4. 1 large Granny Smith apple, peeled, cored, and chopped
  5. 1 large green pepper, chopped (optional)
  6. 3 large garlic cloves, finely chopped
  7. 1 Tablespoons grated, peeled fresh ginger or 1 Tablespoon of bottled dry ginger
  8. 3 Tablespoons curry powder
  9. 1/2 teaspoon coarsely ground black pepper
  10. 1/4 teaspoon ground cumin
  11. 1 can (28 ounces) plum tomatoes in puree 1 3/4 cups chicken broth
  12. 1/3 cup dark seedless raisins
  13. 1 tsp. salt
  14. 1/4 cup chopped fresh parsley

 

Preparation:

  1. In nonreactive 8-quart Dutch oven, heat 2 Tablespoons oil over medium-high heat until very hot. Add chicken, in batches, and cook until golden brown, about 5 minutes per side..  With slotted spoon, transfer chicken pieces to bowl as they are browned.
  2. Preheat oven to 350 degrees.  In same Dutch oven, heat remaining 1 teaspoon oil over medium-high heat.  Add onions, apple, green pepper, garlic, and ginger; cook,stirring frequently, 2 minutes.  Reduce heat to medium; cover and cook 5 minutes longer.
  3. Stir in curry powder; black pepper and cumin; cook 1 minute.  Add tomatoes with their puree, broth, raisins, slat, and chicken pieces.  Heat to boiling over high heat.; boil 1 minute.  Cover and place in oven.   Bake 1 hour.  To serve, sprinkle with parsley.

Source:Good Housekeeping Chicken Easy and Delicious Recipes

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