Seder Menu: Chicken Braised with Dried Fruit, Garlic and Olives
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.
Servings: 8
Ingredients:
| 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% |
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1 tbsp (15 mL) vegetable oil
4 lb (2 kg) chicken pieces
1 lb (500 g) pearl onions
1/2 cup (125 mL) green olives, pitted
1/2 cup (125 mL) dried apricots
1/2 cup (125 mL) pitted prunes
2 cinnamon sticks
2 bay leaves
1 tsp (5 mL) each salt and ground cumin
1 tsp (5 mL) cracked black peppercorns
1-1/2 cups (375 mL) chicken stock
1/4 cup (50 mL) wine vinegar
1/4 cup (50 mL) red wine
2 tbsp (25 mL) liquid honey
2 heads garlic
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
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Substitution: You can use apple juice instead of the wine.
Source
Canadian Living Magazine: April 2003
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