Apricot-Prune Chicken
This sweetly spiced chicken dish marries well with couscous, a Moroccan grain, which is available in many supermarkets and health food stores.
Servings: 8
Ingredients:
| Nutritional Info | |
| calories | lt;bgt;Per serving:lt;/bgt; 410 |
| protein | 31 g |
| fat | 19 g |
| carbohydrates | 30 g |
| very high source fibre | - |
| excellent source iron. | - |
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1 tbsp (15 mL) vegetable oil
8 chicken legs (4 lb/2 kg)
2 cups (500 mL) Chopped onions
2 cloves garlic, slivered
1 tbsp (15 mL) cumin
2 tsp (10 mL) cinnamon
1 tsp (5 mL) Each turmeric and ginger
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) paprika
1-3/4 cups (425 mL) chicken stock
1/2 tsp (2 mL) Hot pepper sauce
1-1/2 cups (375 mL) Dried pitted, prunes
3/4 cup (175 mL) Dried apricots
1 tbsp (15 mL) cornstarch
2 tbsp (25 mL) lemon juice
Preparation:
In large heavy skillet, heat oil over high heat; cook chicken in batches, turning, for 10 minutes or until well browned on all sides. Remove from skillet and set aside.
Drain off all but 2 tbsp (25 mL) fat from skillet; cook onions, garlic, cumin, cinnamon, turmeric, ginger, salt and paprika over medium heat, stirring constantly, for 5 minutes. Stir in stock and hot pepper sauce. Add chicken, prunes and apricots; bring to boil. Cover and reduce heat to low; simmer for 20 to 25 minutes or until juices run clear when pierced with fork. Transfer chicken and fruit to warm platter and keep warm.
Meanwhile, blend cornstarch into 2 tbsp (25 mL) cold water. Stir into pan juices, cooking until glossy and thickened, about 2 minutes. Add lemon juice. Taste and adjust seasoning. Spoon over chicken and fruit.
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