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Recipe of the Quarter


Africa Braised Chicken

Aromatic chicken in traditional African braising creates a delight for the senses.

  • 1 - 1.5 lbs chicken (breast, thigh, drumstick)
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh-ground black pepper
  • 3 garlic cloves - chopped
  • 1 tablespoon olive oil
  • 3 cups onion - sliced into ribbons
  • 1 tablespoon fresh ginger - peeled, chopped
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground red pepper
  • 1/2 cup chicken broth
  • 1/2 cup dry white wine
  • 3 tablespoons dates - pitted, chopped
  • 3 tablespoons golden raisins
Preheat oven to 350°
Season chicken with salt, black pepper, and half of chopped garlic. Heat oil in dutch oven - medium-high heat. Add chicken and brown on each side, then remove the chicken from pan.
Reduce the heat and add the onion, stirring frequently, until transluscent. Stir in the ginger and spices, cook for one minute.
Gently add in browned chicken, pour in broth and the remaining ingredients and bring to a boil. Cover and bake at 350° for 1 hour. Serve with rice.

Siting of the Quarter Fugitives' Drift, Natal, South Africa
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