CREOLE CHICKEN II

Creole Chicken II image

This flavorful dish provides a hearty main course for lunch, dinner or a picnic.

Provided by CORWYNN DARKHOLME

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Yield 6

Number Of Ingredients 13

Ingredients

4 pounds chicken legs
¼ cup brown sugar
1 tablespoon olive oil
4 onions, chopped
2 cloves garlic, minced
3 green bell peppers, diced
8 ounces tomato paste
1 cup raisins
1 tablespoon curry powder
2 cups chicken stock
1 bay leaf
salt and pepper to taste
1 tablespoon chopped fresh parsley

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Rinse and pat dry the chicken pieces and rub them with brown sugar. In a large skillet, fry the chicken QUICKLY in hot oil (the sugar must not burn). When browned, remove to a 10x15 inch baking dish.
Saute the onions and garlic in oil until soft. Add the sweet peppers, tomato paste, raisins, curry powder, chicken stock, bay leaf, salt, black pepper and parsley. Simmer for about 5 minutes.
Pour the sauce mixture over the chicken, cover and bake in the preheated oven for 45 minutes. Remove cover and bake for another 30 minutes or until tender.

Nutrition Facts : Calories 770 calories, Carbohydrate 45.8 g, Cholesterol 251.2 mg, Fat 39.6 g, Fiber 5.1 g, Protein 58.8 g, SaturatedFat 10.8 g, Sodium 545.1 mg, Sugar 32.3 g