WALNUT CREEK CHICKEN

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WALNUT CREEK CHICKEN image

Categories     Chicken     Bake

Yield 6-8 servings

Number Of Ingredients 13

1 quart canned or homemade tomato sauce
3 garlic cloves, minced
1 large onion, chopped
1/2 teaspoon freshly ground pepper (or more to taste)
Salt to taste
2 bay leaves
2 teaspoons dried oregano (Mexican or Mediterranean), crumbled
1 teaspoon ground cumin seed (see note)
3/4 cup golden raisins
1 tablespoon vegetable or corn oil
1 tablespoon red or white wine vinegar
4 to 5 pounds chicken thighs (or a combination of thighs and legs), skinned but left on the bone
Cooked brown, Basmati, Texmati or Jasmine Rice (for serving)

Steps:

  • Preheat the oven to 350°. Combine all ingredients but the chicken and rice in the 5 1/2 QT. French Oven and stir to blend. Rinse the chicken pieces and pat dry with a paper towel. Add the chicken to the pan and spoon the sauce over the pieces. Cover and bake for 1 1/2 hours.

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