east african braised chicken
This is a quick but delicious chicken dish from East Africa. The smell of all the warm spices in this recipe makes my home smell so warm and inviting every time I make it. And it's just as delicious as you might think when that wafting of spices tickles your nose. In east Africa, it's usually served with a flatbread, a nut- or citrus-flavored couscous salad and a serving of plain yogurt. I usually make it with all chicken thighs (only because that's what my family prefers). But it works equally with a variety of different chicken pieces.
yield
4 serving(s)
prep time
25 Min
cook time
1 Hr
method
Bake
Ingredients For east african braised chicken
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8pieces of skin-on chicken pieces (you can use all the same pieces (all thighs, etc) or you can use a variety such as 2 breasts, 2 thighs, 2 wings and 2 drumsticks/legs)
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1/2 tspsalt
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1/2 tspblack pepper
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1 Tbspolive oil
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3 cvertically sliced onions
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1 Tbspfresh peeled ginger, chopped
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1 tspcurry powder
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1/2 tspground cinnamon
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1/2 tspground cardamom
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1/4 tspground red pepper flakes
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2 clovegarlic, thinly sliced
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1/2 clowfat, low sodium chicken broth
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1/2 cdry white wine
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3 Tbsppitted dates, chopped
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3 Tbspgolden raisins
How To Make east african braised chicken
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1Preheat oven to 350°F.
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2Sprinkle chicken with salt and black pepper. Heat oil in an oven-proof Dutch oven placed over medium-high heat. Add chicken; cook 4 minutes on each side or until golden brown. Remove the chicken from pan.
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3Add the onion to pan; reduce heat to medium-low, and cook for 10 minutes, stirring frequently. Add the ginger and next 5 ingredients (ginger through garlic); cook for 1 minute. Stir in chicken, broth, and the remaining ingredients, and bring to a boil. Cover and bake at 350° for 1 hour.
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