Branded East African dishes like this aromatic braised chicken derive their origin from the Indian spice trade in East Africa where traditional African cooking techniques were learnt.
Braising in a highly spiced aromatic liquid yields an exceptionally flavourful and tender result. This East African dish is enjoyable when served with a bowl of plain low-fat yogurt and flatbreads or couscous.
1 teaspoon curry powder
1/2 teaspoon crushed cinnamon
1/2 teaspoon crushed cardamom
1/4 teaspoon crushed red pepper
2 large garlic cloves, thinly cut
1/2 cup fat-free, less-sodium chicken broth
1/2 cup dry white wine
3 tablespoons sliced pitted dates
3 tablespoons golden raisins
2 chicken breast halves, skinned
2 chicken thighs, skinned
2 chicken drumsticks, skinned
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
3 cups vertically sliced onion
1 tablespoon sliced skinned fresh ginger
Sprinkle chicken with salt and black pepper. Heat oil in an oven over medium-high heat. Add chicken; cook 5 minutes on each side or until golden brown. Remove the chicken from pan.
Add the onion to pan; reduce heat to medium-low, and cook for 10 minutes, stirring frequently. Add the ginger and next 5 ingredients (ginger through garlic); cook for 1 minute. Stir in chicken, broth, and the remaining ingredients, and bring to a boil. Cover and bake at 350° for 1 hour.