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Ingredients
1 ½ cups fresh apple cider
1 tablespoon cooking oil
1 broiling chicken, cut in serving pieces
1 teaspoon finely minced fresh ginger
¼ cup finely chopped onion
1 large, tart apple, peeled, cored and finely chopped
2 teaspoons curry powder
1 tablespoon lime juice
2 tablespoons raisins
Salt and freshly ground black pepper
Nutritional analysis per serving (3 to 4 servings)
24 grams carbs; 225 milligrams cholesterol; 774 calories; 21 grams monosaturated fat; 11 grams polyunsaturated fat; 13 grams saturated fat; 49 grams fat; 3 grams fiber; 1091 milligrams sodium; 57 grams protein; 17 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Boil the cider until it is reduced to one-half cup. Set aside.
- Step 2
Heat oil in a skillet, add the chicken pieces and brown them over medium high heat. Remove chicken to a dish as it is browned. Lower heat.
- Step 3
Saute ginger, onion and apple for several minutes, until lightly brown. Stir in the curry powder and the half cup of concentrated cider, the lime juice and raisins.
- Step 4
Return chicken to the pan and baste with the sauce. Season with salt and pepper, cover and cook for about 25 minutes and serve with rice.
Private Notes
Comments
I enjoyed this dish. End result is pretty sweet but I like sweet. Used chicken thighs instead of broiler pieces, worked just the same. I would lightly salt the chicken before browning next time and up the curry powder or add some other aromatic, the curry was a little lost to the apple flavor. Nice fall dish.