Braised chicken and apples

Fairlady
4 servings
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Poultry

By Food24 November 03 2009
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Ingredients (16)

2.00 ml aniseed
5.00 ml cumin
5.00 ml coriander — ground
5.00 ml turmeric
10.00 ml salt
15.00 ml fresh ginger — finely chopped
8.00 chicken — drumsticks or thighs
4.00 potatoes — medium
3.00 Granny Smith apples — or golden delicious apples
2.00 onion
8.00 carrots
6.00 bay leaves
2.00 cinnamon sticks — separated into chards
5.00 ml vinegar — cider
500.00 ml orange — freshly squeezed and strained
15.00 ml sunflower oil
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Method:

1. Blend spices, salt and ginger in a bowl. Pull back skin of drumsticks or thighs, pat flesh with spice mixture and pull skin back up again.
2. Layer potatoes (peeled and quartered) in casserole dish and place chicken on top. Layer apples (peeled, cored and cut into eighths), onions (peeled and quartered) and carrots (peeled and sliced diagonally) on top.
3. Sprinkle leftover spice mixture on top and tuck bay leaves and cinnamon chards in between vegetables. Sprinkle with vinegar (if using). Pour orange juice and oil over.
4. Cover casserole dish tightly with the lid or foil and bake at 160 ºC for 1 1/2 hours. Remove lid or foil and bake until golden brown, about 30 minutes.



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