When I made this, I used skinless, boneless chicken thighs and breasts, but you could use all thighs or all breasts, or whichever pieces you prefer. Bone-in parts, with or without skin, work just fine too, or you can use a whole chicken cut in pieces. I just added may favourite chicken spice to the flour salt and pepper.
- 1 cup dried fruit
- 1 cup orange juice
- 2 Tbsp vinegar
- 1 Tbsp/15 mL honey
- 1/4 tsp nutmeg
- 6 tbsp whole wheat flour
- about 750 g chicken pieces
- 4 tbsp/60 ml butter
Put the fruit, orange juice, vinegar, honey and nutmeg in a saucepan.
Cook over medium-low heat for about 10 minutes, stirring occasionally.
Meanwhile, put the flour, salt and pepper in a plastic bag.
Melt the butter in a skillet that has a cover.
Place the chicken pieces in the bag, one at a time, and shake to coat them evenly with flour.
Place the chicken pieces in the skillet.
Brown them on all sides.
Remove any fat from the pan.
Pour the sauce over the chicken.
Cover and simmer over medium-low heat until cooked (at least 20 minutes, probably more)
Serve hot with rice of noodles and a salad.
Recipe – Courtesy: http://kampkosenwenke.weebly.com/