Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Plus |
| 1 teaspoon | Vegetable oil |
| 2 \N | 3 1/2-pound chickens, cut up and skin removed |
| 2 \N | Medium-size onions, chopped |
| 1 large | Granny Smith apple, peeled, cored, and diced |
| 1 large | Green pepper, diced |
| 3 larges | Garlic cloves, minced |
| 1 tablespoon | Grated, peeled gingerroot |
| 3 tablespoons | Curry powder |
| ½ teaspoon | Coarsely ground black pepper |
| ¼ teaspoon | Ground cumin |
| 1 can | (28-ounce) tomatoes in puree |
| 1 can | (13 3/4 to 14 1/2-ounce) chicken broth |
| ½ cup | Dark seedless raisins |
| 1 teaspoon | Salt |
| \N \N | Hot cooked rice (optional) |
| \N 10 | g total fat (2 g saturated), 122 mg cholesterol, 710 mg sodium. |
This first one is from Good Houskeeping.
1. In 8-quart Dutch oven over medium-high heat, in 2 tablespoons hot vegetable oil, brown chicken in batches, removing pieces to bowl as they brown.
2. Preheat oven to 350 degrees F. In same Dutch oven over medium-high heat in 1 teaspoon hot vegetable oil, cook onions, apple, green pepper, garlic, and ginger 2 minutes, stirring frequently. Reduce heat to medium; cover and cook 5 minutes.
3. Stir in curry powder, black pepper, and cumin; cook 1 minute. Add tomatoes with their purée, chicken broth, raisins, salt, and chicken pieces; over high heat, heat to boiling; boil 1 minute.
4. Cover Dutch oven and bake 1 hour or until juices run clear when chicken is pierced with tip of knife. Serve with hot cooked rice if you like.
Each serving without rice: About 325 calories, 39 g protein, 21 g carbohydrate,
Posted to EAT-L Digest 11 November 96 Date: Tue, 12 Nov 1996 15:50:19 -0800 From: Pamela Ramsey <risha@...>