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.
- 2 Tablespoons plus 1 teaspoon olive oil
- 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 medium onions, chopped
- 1 large Granny Smith apple, peeled, cored, and chopped
- 1 large green pepper, chopped (optional)
- 3 large garlic cloves, finely chopped
- 1 Tablespoons grated, peeled fresh ginger or 1 Tablespoon of bottled dry ginger
- 3 Tablespoons curry powder
- 1/2 teaspoon coarsely ground black pepper
- 1/4 teaspoon ground cumin
- 1 can (28 ounces) plum tomatoes in puree 1 3/4 cups chicken broth
- 1/3 cup dark seedless raisins
- 1 tsp. salt
- 1/4 cup chopped fresh parsley
- 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.
- 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.
- 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