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.
- Portion size 8 servings
- Credits : Canadian Living Magazine: April 2003
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.)
Nutritional facts <b>Per serving:</b> about
- Sodium 725 mg
- Protein 29 g
- Calories 350.0
- Total fat 15 g
- Cholesterol 87 mg
- Saturated fat 4 g
- Total carbohydrate 25 g
- Iron 16.0
- Folate 6.0
- Calcium 6.0
- Vitamin A 8.0
- Vitamin C 12.0