North African Braised Chicken

  • Yield 4 servings
  • Prep 15 mins
  • Cook 90 mins

Warm spices like cardamon, curry powder and ginger season this hearty chicken meal.

California Raisin Marketing Board

Serve over hot cooked couscous.


1 tablespoon olive oil
4 boneless, skinless chicken breast halves
1/2 teaspoon salt
2 medium onions, thinly sliced and separated into rings
1 cup California raisins
1/2 teaspoon curry powder
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cayenne pepper
1 cup chicken stock
1/2 cup white wine


  1. Heat oil in a large deep skillet or pot with a tight fitting lid.
  2. Season chicken with salt and add to skillet; cook over medium-high heat for about 5 minutes on each side or until golden brown. Remove from skillet and set aside. Add onion to skillet; cook, stirring frequently, for 5 to 10 minutes to soften.
  3. Stir in raisins and seasonings. Return chicken to skillet and arrange onions on top. Add stock and wine; cover and simmer over low heat for 1 hour.
  4. Uncover and simmer for 15 minutes more.

Recipe courtesy of the California Raisin Marketing Board



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