1 1/2 c Dry white wine
1 c Dried apricots
3 lb Chicken breasts or thighs;
- boned
1 lg Red onion; halved, sliced
- lengthwise
1 ts Ground coriander
1 ts Ground cumin
1 ts Paprika
1/2 ts Dry mustard
1/4 ts Cinnamon
Salt & pepper
1/2 c Cranberries; dried
1 c Chicken broth
Recipe courtesy Nathalie Dupree
Preheat oven to 375ºF/190ºC.
In a saucepan heat wine just to boiling. Remove from heat,
add apricots, and soak for 10 minutes. Drain, reserving
wine and apricots separately.
In a large, heavy casserole arrange chicken pieces,
skin-side up and sprinkle with onion, spices, salt,
pepper, plumped apricots and cranberries.
Combine reserved wine and stock and pour over all.
Cover casserole tightly and bake until chicken is
very tender, 50 to 60 minutes.
Copyright Television Food Network, G.P., All Rights Reserved
MM Format by Dave Drum - 23 June 2010
Uncle Dirty Dave's Archives
MMMMM
... A sweet treat nourishes more than the body; it can lift the soul too.
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