PREP 30 MINUTES BAKE 1 HOUR MAKES 8 MAIN-DISH SERVINGS
2 tablespoons plus 1 teaspoon vegetable oil
2 chicken (3 ½ pounds each), each cut into 8 pieces and skin removed from all but wings
2 medium onions, chopped
1 large Granny Smith apple, peeled, cored, and chopped
1 large green pepper, chopped
3 large garlic cloves, finely chopped
1 tablespoon grated, peeled fresh ginger
3 tablespoons curry powder
½ teaspoon coarsely ground black pepper
¼ teaspoon ground cumin
1 can (28 ounces) plum tomatoes in puree
1 ¾ cups chicken broth
½ cup dark seedless raisins
1 teaspoon salt
¼ cup chopped fresh parsley
- In nonreactive 8-quart Dutch oven, heat 2 tablespoons oil over medium-high heat until very hot. Add chicken, in batches, and cook until golden brown, about 5 minutes per side. With slotted spoon, transfer chicken pieces to bowl as they are browned.
- Preheat oven to 350 F. In same Dutch oven, heat remaining 1 teaspoon oil over medium-high heat. Add onions, apple, green pepper, garlic, and ginger; cook, stirring frequently; 2 minutes. Reduce heat to medium; cover cook 5 minutes longer.
- Stir in curry powder, black pepper, and cumin; cook 1 minute. Add tomatoes with their puree, broth, raisins, salt, and chicken pieces. Heat to boiling over high heat; boil 1 minute. Cover and place in oven. Bake 1 hour. To serve, sprinkle with parsley.