Chicken With Raisins And Lemon Recipe
Servings: 1
Ingredients
- 1 x Chicken, cut into 8 pcs (3 1/2-lb.)
- 2 Tbsp. Extra virgin olive oil
- 2 lrg Russet potatoes, peeled, cut into 1 1/2-inch chunks
- 2 tsp Chopped garlic
- 1 1/2 tsp Grnd turmeric
- 1 lrg Lemon, peel and white pith cut away, very thinly sliced
- 1/2 c. Raisins
- 3 1/2 c. Canned low-salt chicken broth, (about)
- 2 Tbsp. Fresh lemon juice
Directions
- Arrange chicken in single layer in large Dutch oven. Drizzle oil over. Tuck potatoes between chicken pcs. Sprinkle with garlic and turmeric. Season with salt and pepper. Lay lemon slices over.
- Sprinkle with raisins. Pour over sufficient broth barely to cover chicken. Bring to boil over high heat. Cover and boil 10 min.
- Uncover; reduce heat to medium and simmer till chicken is just cooked through and potatoes are tender, about 30 min. Transfer chicken and potatoes to platter. Tent with foil to keep hot. Add in lemon juice to Dutch oven. Boil cooking liquid till thickened to light sauce consistency and reduced by half, about 7 min. Season to taste with salt and pepper. Spoon over chicken and serve.
- Serves 4.
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