Aromatic African Chicken
6 broiler-fryer chicken breast halves, skinned and boned
1/4 cup light rum
1 tablespoon soy sauce
1 tablespoon dark brown sugar
1/2 teaspoon minced fresh ginger
1/8 teaspoon ground cloves
1 garlic clove, minced
1 tablespoon canola oil
1/4 cup, plus 2 tablespoons sliced green onion
1 pound sweet potatoes, peeled, cut in 1-1/2 inch cubes
2 cups okra, cut in 1-1/2 inch pieces
2 medium tart apples, cored and cut in 1/2 inch rings
1 can (14 oz.) low sodium chicken broth
1-1/2 teaspoons cornstarch
2 teaspoons water
1/8 teaspoon pepper
2 tablespoons fresh
lime juice
lime slices
In shallow glass baking dish,
place chicken in single layer. In small bowl, make marinade by
mixing together rum, soy sauce, brown sugar, ginger, cloves
and garlic. Pour over chicken, cover and chill 30 minutes.
Remove chicken from marinade and dish. Reserve marinade. In
electric skillet (or large frypan), place oil and heat to
medium temperature. Add chicken and cook about 8 minutes or
until brown on all sides. Add 1/4 cup green onion, sweet
potatoes, okra, apple rings, chicken broth and reserved
marinade. Cover; reduce heat and simmer about 30 minutes or
until vegetables are tender and fork can be inserted in
chicken with ease. Remove chicken and vegetables to serving
platter; keep warm. Increase heat to high temperature and
bring liquid in frypan to a boil, stirring until liquid is
reduced by about 1/3. In small cup, place cornstarch; add
water and stir until smooth. Add to frypan and cook, stirring,
1 minute, or until liquid has thickened. Stir in pepper and
lime juice. Spoon sauce over chicken and vegetables. Sprinkle
with remaining 2 tablespoons green onion and garnish with lime
slices. Serve over couscous with raisins. Makes 6 servings.
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Recipe from the National Chicken Council
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