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Seder Menu: Chicken Braised with Dried Fruit, Garlic and Olives

By The Canadian Living Test Kitchen

Tested till perfect

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Seder Menu: Chicken Braised with Dried Fruit, Garlic and Olives

This recipe makes 8 servings

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Nutritional Info

Per serving: about -
cal 350
pro 29 g
total fat 15 g
sat. fat 4 g
carb 25 g
fibre 3 g
chol 87 mg
sodium 725 mg
% RDI: -
calcium 6
iron 16
vit A 8
vit C 12
folate 6

Warm spices and a sweet-and-sour sauce intensify the flavour of chicken. Garnish the platter with the garlic bulbs so guests can pluck out the tender cloves. Serve this dish with Baby New Potatoes.

Ingredients

Preparation

In large Dutch oven, heat oil over medium-high heat; brown chicken, in batches. Transfer to plate.

Drain off fat from pan; reduce heat to medium. Add onions, olives, apricots, prunes, cinnamon sticks, bay leaves, salt, cumin and peppercorns; cook for 1 minute. Return chicken and any accumulated juices to pan.

In bowl, whisk together chicken stock, wine vinegar, red wine and honey; pour over chicken.

Slice tops off garlic; push down among chicken pieces. Cover and bring to boil; reduce heat to low and simmer until chicken is no longer pink inside, about 35 minutes. Discard bay leaves and cinnamon sticks. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 1 day. Reheat over medium heat.)

Additional information :

Substitution: You can use apple juice instead of the wine.

Source : Canadian Living Magazine: April 2003

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