Ingredients
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1/2 teaspoon salt
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1/2 teaspoon pepper
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1 tablespoon olive oil
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1 tablespoon peeled chopped fresh ginger
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1 teaspoon curry powder
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1/2 teaspoon ground cinnamon
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1/2 teaspoon ground cardamom
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2 garlic cloves, thinly sliced
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1/2 dry white wine
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3 tablespoons chopped pitted dates
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3 cups vertically sliced onions
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1/4 teaspoon ground red pepper
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3 tablespoons golden raisins
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1/2 cup reduced-sodium fat-free chicken broth
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1 whole chicken, cut up into serving pieces
Instructions
- Preheat oven to 350°F.
- Sprinkle chicken with salt and black pepper.
- Heat oil in a Dutch oven over medium-high heat.
- Add chicken, cook 4 minutes on each side or until golden brown.
- Remove the chicken from pan.
- Add the onions 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°F for 1 hour.