Chicken and dried fruit casserole

Recipe from: 6/14/1990 12:00:00 AM
Ingredients 18
Servings 4
Time

Ingredients

  • 2
    kg
    chicken portions
  • salt
  • pepper
  • 15
    ml
    oil
  • 1
    onion, sliced
  • 2
    cloves garlic, crushed
  • 1
    lemon, rind
  • 25
    ml
    lemon juice
  • 1
    orange, rind
  • 50
    ml
    orange juice
  • 20
    ml
    honey
  • 5
    ml
    dried thyme
  • 15
    ml
    ground cinnamon
  • 2
    ml
    nutmeg
  • 300
    ml
    red wine
  • 100
    g
    dried apricots
  • 100
    g
    prunes
  • 50
    g
    blanched almonds, lightly toasted
 

Method

 
Lightly season the chicken portions with salt and pepper. Brown in hot oil and set aside. Sauté the onion and garlic in the oil until soft. Add the rind and juice of the lemon and orange, and the remaining seasonings. Mix well. Return the chicken pieces to the casserole and cover with the sauce. Add the red wine and stir well. Add the apricots and prunes, cover and simmer until the chicken is tender and the sauce has thickened. Sprinkle with toasted almonds just before serving.
 

Read more on: poultry
 

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