Monday, May 02, 2005

Chicken with Cider and Dried Plums

Chicken with Cider and Dried Plums (Adapted from CL)

2 tablespoons olive oil
6 boneless/skinless chicken breasts (The pieces I used were about 6 ounces each)
2 cups chopped onion
3/4 cup minced shallots
2 cups apple cider
1/2 cup golden raisins
2 tablespoons fresh lemon juice
1 teaspoon salt
1 1/2 teaspoons hot madras curry powder
1 teaspoon freshly ground black pepper
1 cup pitted dried plums, halved

In a large saucepan, heat oil over medium-high. Add chicken and brown on each side - about 3 minutes per. Remove chicken and set on a plate. Add onion and shallots to pan - cook until they turn a light golden, about 3 minutes. Mix in cider, raisins, juice, salt, curry, and pepper. Add the chicken back in and bring to a boil. Reduce heat, cover and let simmer 5 minutes. Remove the cover and let simmer for about 20-25 minutes - be sure to turn the chicken over every few minutes. Mix in dried plums and cook 5 minutes.

Makes 6 servings.

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