Chicken With Raisins Recipes

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BAKED CHICKEN WITH RAISINS



Baked Chicken With Raisins image

This is another recipe from my Better Homes and Gardens Italian Cookbook. The raisins and almonds give this a nice flavor.

Provided by islandgirl77551

Categories     Chicken

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 14

1/4 cup all-purpose flour
1 teaspoon salt
2 -3 lbs chicken (pieces)
2 tablespoons olive oil
1 medium onion (chopped)
1 garlic clove (minced)
2 medium tomatoes (diced)
3/4 cup golden raisin
1/4 cup slivered almonds
1/4 cup dry white wine
2 teaspoons fresh basil (1/2 tsp. dry basil)
1/2 teaspoon salt
1/4 teaspoon chicken bouillon
hot cooked rice or cooked pasta

Steps:

  • In a plastic bag combine flour and 1 teaspoons salt.
  • Add chicken, a few pieces at a time and shake until coated evenly.
  • In a skillet, brown chicken in hot oil for 10-15 minutes, turning to brown evenly.
  • Transfer chicken to a 2 1/2 quart casserole dish.
  • In same skillet saute onion and garlic until tender.
  • Drain off fat and stir in tomatoes,raisins,almonds,wine,basil,1/2 teaspoons salt,bouillon and 1/4 cup water.
  • Pour over chicken cover and bake at 350 degrees for 50-55 minutes.
  • Serve over hot rice or pasta.

Nutrition Facts : Calories 542, Fat 31.3, SaturatedFat 7.2, Cholesterol 103.5, Sodium 979, Carbohydrate 34.8, Fiber 3.2, Sugar 19.4, Protein 29.7

CHICKEN A L,ORANGE ( WITH RAISINS)



Chicken a L,orange ( With Raisins) image

Make and share this Chicken a L,orange ( With Raisins) recipe from Food.com.

Provided by DotM7037

Categories     Chicken

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup butter (may be omitted)
2 lbs chicken pieces
2 tablespoons rice flour
1/2 teaspoon salt
1 pinch sugar
1 pinch cinnamon
1 1/2 cups orange juice
1 cup raisins
1 cup orange section

Steps:

  • Heat butter until foamy.
  • Add chicken, cook till done (I just let the fat on the chicken cook it, instead of adding butter) Remove chicken and set aside.
  • Blend flour and spices into remaining butter or fat from chicken.
  • Gradually stir in orange juice and raisins.
  • Cook stirring until thick.
  • Add chicken, cover, and simmer 30 minutes until chicken is tender.
  • Stir in orange sections.
  • Serve with rice.

Nutrition Facts : Calories 588, Fat 32.8, SaturatedFat 13.3, Cholesterol 134, Sodium 473.9, Carbohydrate 47.6, Fiber 2.7, Sugar 33.5, Protein 28.3

CHICKEN WITH RAISINS AND APRICOTS



Chicken With Raisins and Apricots image

Make and share this Chicken With Raisins and Apricots recipe from Food.com.

Provided by tunasushi

Categories     Curries

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

6 chicken thighs
1 tablespoon curry powder
3 shallots, sliced thinly
1 1/2 cups chicken stock
1/2 cup orange juice
8 dried apricots, halved
1 tablespoon raisins
2 teaspoons cornflour

Steps:

  • Heat oil in a pan and sautee curry powder till fragrant. Add in shallots and sautee till soft.
  • Add in chicken thighs, stock and juice. Add in dried fruit.
  • Bring to a boil, reduce, and simmer till chicken is cooked and tender.
  • Mix cornflour with a little water and use it to thicken the sauce.

Nutrition Facts : Calories 270.2, Fat 15.3, SaturatedFat 4.2, Cholesterol 80.8, Sodium 160.3, Carbohydrate 14.3, Fiber 1.2, Sugar 8.7, Protein 18.7

CHICKEN WITH RAISINS AND LEMON



Chicken with Raisins and Lemon image

Provided by Alain Cohen

Categories     Chicken     Potato     Poultry     Lemon     Raisin     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

1 3 1/2-pound chicken, cut into 8 pieces
2 tablespoons olive oil
2 large russet potatoes, peeled, cut into 1 1/2-inch chunks
2 teaspoons minced garlic
1 1/2 teaspoons ground turmeric
1 large lemon, peel and white pith cut away, very thinly sliced
1/2 cup raisins
3 1/2 cups (about) canned low-salt chicken broth
2 tablespoons fresh lemon juice

Steps:

  • Arrange chicken in single layer in large Dutch oven. Drizzle oil over. Tuck potatoes between chicken pieces. Sprinkle with garlic and turmeric. Season with salt and pepper. Lay lemon slices over. Sprinkle with raisins. Pour over enough broth barely to cover chicken. Bring to boil over high heat. Cover and boil 10 minutes. Uncover; reduce heat to medium and simmer until chicken is just cooked through and potatoes are tender, about 30 minutes. Transfer chicken and potatoes to platter. Tent with foil to keep warm. Add lemon juice to Dutch oven. Boil cooking liquid until thickened to light sauce consistency and reduced by half, about 7 minutes. Season to taste with salt and pepper. Spoon over chicken and serve.

MOROCCAN CHICKEN THIGHS WITH CHICKPEAS AND RAISINS



Moroccan Chicken Thighs With Chickpeas and Raisins image

If you love foods with flavor then you will love this recipe! the spice amounts are only a guideline you may adjust to taste, this will work well using any part of the chicken :)

Provided by Kittencalrecipezazz

Categories     Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

3 -5 tablespoons oil
4 lbs chicken thighs (skin on)
salt and pepper
1 large onion, chopped
2 tablespoons fresh minced garlic (or to taste)
1 tablespoon cumin
1 tablespoon turmeric
1 teaspoon paprika
1/2 teaspoon cinnamon
2 teaspoons grated lemon zest (can use more)
1 tablespoon flour
3 cups chicken broth
3 tablespoons honey (or to taste)
1 1/2 cups chickpeas, rinsed and drained
1/2 cup dark raisin (or to taste)
cooked rice

Steps:

  • In a large heavy saucepan (I use my electric frypan for this) heat oil over medium heat.
  • Season the chicken with salt and pepper the brown well on both sides; transfer to a plate.
  • Add in onions and garlic; saute for about 5 minutes, then add in cumin, turmeric, paprika and cinnamon; cook stirring with a wooden spoon for about 1 minute.
  • Stir in broth, honey, lemon zest and flour; stir to combine.
  • Then add in the browned chicken; simmer covered for about 15 minutes.
  • After 15 minutes of cooking add in the raisins and continue to cook (UNCOVERED) until the chicken is completely cooked through (about 15-20 minutes).
  • Season with salt and pepper.
  • Remove the chicken to plate/s.
  • Add in the chickpeas and simmer for 5 minutes.
  • Pour the sauce over the chicken and serve with cooked rice.

MOROCCAN CHICKEN AND RAISINS FOR 2



Moroccan Chicken and Raisins for 2 image

I make this in a 3 quart saucepan but if you a have small tagine or slow cooker use it. You can use boneless thighs too.

Provided by Queen Dana

Categories     Chicken

Time 1h5m

Yield 2 serving(s)

Number Of Ingredients 16

1 tablespoon oil
1/4 cup onion, chopped
1 garlic clove, minced
salt and pepper
1/2 teaspoon ground ginger
1/2 teaspoon coriander
1/2 teaspoon cumin
1/2 teaspoon cinnamon
1 dash nutmeg
1 pinch cayenne
1/2 teaspoon vanilla extract
1/2 cup tomatoes, diced
1/2 cup raisins
1/4 cup almonds
1 cup chickpeas, cooked
1 boneless skinless chicken breast, chopped into bites size pieces

Steps:

  • 1. In a 3 quart sauce pan saute onion and garlic in oil. Add ginger, coriander, cumin, cinnamon, nutmeg and cayenne. Simmer for a minute. Stir in tomatoes, almonds, raisins, chickpeas and vanilla. Add chicken. Put your burner as low as it will go. Let cook for 1 hour or until chicken is done.

Nutrition Facts : Calories 507, Fat 18.5, SaturatedFat 2, Cholesterol 34.2, Sodium 464.1, Carbohydrate 64.8, Fiber 10, Sugar 24.6, Protein 25.4

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