braised chicken with fruit

2015-10-20

That's quite a list of fruit in this recipe, but in a pinch peaches only would be just fine.

Notice the similarities and differences with the Chicken Hawaiian recipe. You could do this one with pineapple, just as you could do the oven-roast with mixed fruits. But we wouldn't call it Hawaiian anymore then. :-)

This is a recipe that starts in a frying pan over high heat, then switches to 100% pot roast. The main difference with other recipes is the timing the fruit is added. Here it comes very early on—almost immediately after browning the chicken legs—and the legs are cooked / braised in the fruit juice. In Pan-fried Chicken with Fruit, the fruit comes late, after the chicken is already done.

INGREDIENTS

This is what you need for 2-4 servings:

2 chicken legs
½ cup rice
3 apples, 1 pear,
3 peaches, 1 cup pineapple
or 2 lb. frozen fruit mix
S&P, spices
3 oranges
1 lime, juiced
sugar

Pic1: braised chicken with fruit.

Directions

Pic2: starting the chicken
Pic3: braising the chicken in the fruit

Rub the chicken legs with your favorite spice mix.
Peel, clean and slice / dice the fruit.
Heat some olive oil.
Brown the chickens over high heat.
Simmer 10 minutes. (Pic2)
Add the fruit.
Add juice from 2 squeezed oranges and 1 lime.
Add sugar to taste.
Careful with that. The fruit might already be sweet enough.
Add water / fruit juice to nearly cover all. (Pic3)
Bring to a boil.
Reduce heat and simmer for 20 minutes.
The apples will liquefy into applesauce. The remainder should stay fairly firm.

Rice:

Sauté the rice in olive oil for a few minutes.
Add 1 cup of water, ½ cup orange juice, S&P and your favorite spices.
Curry does quite well with fruit.
Bring to a boil and simmer on low heat for the time indicated on the rice package.
Serve and enjoy.

Serving suggestion:

Serve the fruit over the rice. Enjoy.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org