Stewed Eel With Onions Honey And Raisins Recipes
HAP TOWNE'S STEWED RAISINS
Make and share this Hap Towne's Stewed Raisins recipe from Food.com.
Provided by Parrish
Categories Fruit
Time 12m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- 1. Place raisins in a heavy saucepan.
- 2. Barely cover with water and bring to a boil over high heat.
- 3. Turn heat down to medium and cook until water is below first row of raisins.
- 4. Add butter, stirring until melted. Mix flour and sugar and add to raisins.
- 5. Cook 2 minutes more, stirring. (If watery, bring back to a boil; if stiff, add water).
Nutrition Facts : Calories 187.2, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.6, Sodium 30.5, Carbohydrate 42.4, Fiber 1.7, Sugar 31.6, Protein 1.6
CHICKEN, ONION, AND RAISIN STEW
Steps:
- Combine raisins and vinegar in small bowl; set aside. Cook onions in large saucepan of boiling water 5 minutes. Drain; cool slightly. Trim and peel onions.
- Preheat oven to 350°F. Heat 3 tablespoons oil in heavy large ovenproof pot over medium-low heat. Add onions and sauté until golden, about 10 minutes; transfer to large bowl. Sprinkle chicken with salt and pepper. Add 1 tablespoon oil to same pot. Working in batches, add chicken to pot and cook over medium-high heat until golden brown, about 5 minutes per side. Add chicken to bowl with onions. Add tomatoes with juices, broth, wine, coriander, honey, allspice, and 1 teaspoon pepper to pot. Bring to boil, scraping up any browned bits. Return chicken and onions to pot. Stir in bay leaves, orange peel, cinnamon stick and oregano. Cover tightly and bake until chicken is cooked through, about 1 hour.
- Stir raisin mixture and remaining 2 tablespoons oil into stew. Season with salt and pepper. Transfer to shallow bowl.
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