East African Braised Chicken

East African Braised Chicken Recipe

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Vickie Parks


This is a quick but delicious chicken dish from East Africa. It's usually served with a flatbread, a nut or citrus couscous salad and a serving of plain yogurt.


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25 Min
1 Hr


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chicken breast halves (about 3/4 pound)
chicken thighs (about 1/2 pound)
chicken drumsticks (about 1/2 pound)
1/2 tsp
1/2 tsp
black pepper
1 Tbsp
olive oil
3 c
vertically sliced onions
1 Tbsp
fresh peeled ginger, chopped
1 tsp
curry powder
1/2 tsp
ground cinnamon
1/2 tsp
ground cardamom
1/4 tsp
ground red pepper flakes
2 clove
garlic, thinly sliced
1/2 c
lowfat, low sodium chicken broth
1/2 c
dry white wine
3 Tbsp
pitted dates, chopped
3 Tbsp
golden raisins

How to Make East African Braised Chicken


  • 1Preheat oven to 350°F.
  • 2Sprinkle chicken with salt and black pepper. Heat oil in an oven-proof Dutch oven placed over medium-high heat. Add chicken; cook 4 minutes on each side or until golden brown. Remove the chicken from pan.
  • 3Add 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.

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About East African Braised Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: African

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