Raisin chicken

Name: Raisin chicken
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1–2 cm ginger tuber; 1 Garlic clove; 1 collar Spring onions; 2 Chicken filets; 2 Chicken legs; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 TEASPOON ground cinnamon; 200 g Raisins; 500 ml Poultry stock; 100 g Peanuts (unsalted)

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1–2 cm ginger tuber
1 Garlic clove
1 collar Spring onions
2 Chicken filets
2 Chicken legs
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 TEASPOON ground cinnamon
200 g Raisins
500 ml Poultry stock
100 g Peanuts (unsalted)

Directions

1
Peel and finely grate the ginger. Peel garlic and cut into thin slices. Peel spring onions and cut white and green part separately diagonally into rings. Wash the meat and dab dry. Cut the legs in the joint
2
Heat the oil in a pot. Brown the chicken pieces all around. Season with salt and pepper. Add cinnamon, raisins, light leek onion rings, ginger and garlic and mix well. Add the chicken stock, cover and stew for about 40 minutes over a low to medium heat.
3
Roast the nuts in a pan without fat. Take them out, let them cool down a bit and chop them roughly. Season meat with salt and pepper. Add green spring onion rings and peanuts, cook again for about 1 minute and serve