Friday, September 15, 2006

Something a Little Different

Sometimes I wish my food photographed better. But I do the best I can. This dish is really a lot better tasting than it looks. Cinnamon Chicken is a recipe I got about 25 years ago, and used to make with bone-in thighs. Nowadays I buy only boneless thighs, so this recipe cooks up much faster. It's good with rice or couscous, though last night we just had it with some peas and a salad. And I forgot the almonds!

Cinnamon Chicken

6 chicken thighs (I used boneless thighs)
1/4 t cinnamon
dash ground cloves
1 1/2 T oil
1 clove garlic, crushed
1 med. onion, chopped
3/4 c orange juice
2 T raisins
1 T drained capers
1/2 c slivered almonds

Sprinkle chicken with salt and pepper, then with cinnamon and cloves. Heat oil in a large skillet; cook chicken slowly. Add garlic and onion to chicken and continue cooking until chicken is a good golden brown all over. Add orange juice, raisins, and capers; cover. Cook over medium heat until chicken is tender, about 15 minutes. Sprinkle with almonds.

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