North African Chicken
- SERVES
- 4
- COOK TIME
- 1 Hr 25 Min
An exotic and fun way to serve chicken, this is great for that dinner party where the taste becomes the conversation piece. (And it's perfect 'cause it can be made ahead and reheated just before serving.)
What You'll Need
- 1 chicken (2-1/2 to 3 pounds), cut into 8 pieces
- 1/2 cup chicken broth
- 1 can (14-1/2 ounces) stewed tomatoes, coarsely chopped
- 1 potato, cubed
- 1 carrot sliced
- 1 onion, chopped
- 6 garlic cloves, minced
- 1 1/2 teaspoon turmeric
- 1/2 teaspoon ground cumin (or to taste)
- 1/4 cup packed raisins
- 1/8 teaspoon cayenne pepper
What to Do
- Preheat the oven to 350 degrees F.
- Place the chicken in a 9"x13" baking pan and bake for 30 minutes, basting with the pan juices.
- Meanwhile, in a Dutch oven, combine all other ingredients and cook for 20 minutes over medium heat, stirring occasionally.
- Place the partially cooked chicken in the Dutch oven, cover, reduce the heat to low, and simmer for 30 minutes, or until the chicken is fork-tender and no pink remains.
Notes
Serve over hot cooked orzo pasta or pastina.