Spicy Braised African Chicken

Something Extra
Fall 2014

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Explore the different flavors of Fall with recipes from our latest edition of Something Extra!


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Spicy Braised African Chicken
Spicy Braised African Chicken
1 tbsp. olive oil
4 Raley's split chicken breasts
1/8 tsp. salt
2 medium onions thinly sliced and separated into rings
1 cup raisins
1/2 tsp. each: curry powder, ground ginger and ground cardamom
1/4 tsp. each: cinnamon and cayenne pepper
1 cup Raley's Reduced-Sodium Chicken Broth
1/2 cup white wine
Hot cooked couscous (optional)

This tender chicken dish is perfect over hot cooked couscous.

Prep: 15 minutes  Cook: 1 hour 30 minutes  Serves: 4

1. Heat oil in a large deep skillet or pot with a tight-fitting lid. Season chicken with salt and add to skillet; cook over medium-high heat for about 5 minutes on each side or until golden brown. Remove from skillet and set aside.
2. Add onion to skillet; cook, stirring frequently, for 5 to 10 minutes to soften. Add raisins and seasonings to onions and stir well. Place chicken in pot, placing onions on top of chicken. Add broth and wine; cover and simmer over low heat for 1 hour. Uncover and simmer for 15 minutes more. Serve chicken and juices over couscous. 

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