How to cook East African Braised Chicken

 

East African Braised Chicken

Ingredients

ingredients serve 8 persons

1. 1.5 kg boneless, skinless chicken thighs
2. ½ tea spoon salt
3. ½ tea spoon salt ground black pepper
4. 3 table spoon ghee or vegetable oil
5. 3 cup onions, halved then thinly sliced
6. 2 table spoon fresh ginger, minced
7. 1 table spoon (rounded) East African Curry powder
8. 3 cloves garlic, minced
9. 1 table spoon (rounded) flour
10. 1½ ‐ 2 cup low‐sodium chicken stock
11. 3 table spoon lemon juice
12. 1/3 cup pitted dates, chopped

Method

1. Season the chicken with salt and pepper
2. Heat 2 table spoon oil or ghee in a large heavy pot over medium‐high heat.
3. Add chicken and brown approximately 4 minutes per side. You may need to do this in batches so as to not crowd the pieces. Set chicken aside
4. Add remaining 1 table spoon of oil or ghee to pot and reduce heat to medium‐low
5. Add onions and cook for 8 minutes, stirring
6. Add ginger, curry powder and garlic, stir and cook 1 minute. Stir in flour and cook one minute more.
7. Return chicken to pot and pour in 1½ cup stock. Add dates and stir well
8. Bring to a boil, reduce heat to medium‐low to low and simmer, partially covered, for about 20 minutes for boneless thighs, up to an hour for parts
9. Stir occasionally. If it appears too dry, add a little more stock. If to wet, remove the cover. Serve hot.