Chicken with raisins and lemons
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | pounds | Chicken, cut in 8 pieces |
| 2 | tablespoons | Olive oil |
| 2 | larges | Russets potatoes, peeled cut in 1 1/2\" chunks |
| 2 | tablespoons | Garlic, minced |
| 1½ | teaspoon | Turmeric |
| 1 | large | Lemon, peel and white pith cut away very thinly sliced |
| ½ | cup | Raisins |
| 3½ | cup | Canned low-salt chicken broth (approx) |
| 2 | tablespoons | Lemon juice |
Directions
Arrange chicken in single layer in large Dutch oven. Drizzle oil over. Tuck potatoes between chicken pieces. Sprinkle with garlic and turmeric. Season with salt and pepper. Lay lemon slices over.
Sprinkle with raisins. Pour over enough chicken broth barely to cover chicken. Bring to boil over high heat. Cover and boil 10 minutes.
Uncover, reduce heat to medium and simmer until chicken is just cooked through and potatoes are tender, about 30 minutes. Transfer chicken and potatoes to platter. Tent with foil to keep warm. Add lemon juice to Dutch oven. Boil cooking liquid until thickened to light sauce consistency and reduce by half, about 7 minutes. Season to taste with salt and pepper. spoon over chicken and serve.
Bon Apptit Special Collector's Edition The Mediterranean May 1995 Submitted By DIANE LAZARUS On 06-15-95