Curried Apple Chicken

August 28, 2009

4 Chicken Leg Quarters (any chicken should work – this is what I had that needed to be used.)

2-3 cloves garlic, minced

1 medium onion

2 – 4 Tbs. of Curry Powder (depending on your preference)

1 Bag of cole slaw mix

3 large carrots, sliced into matchsticks

1 apple, peeled, cored, chopped

1/2 cup chicken stock

1/2 cup golden raisins (I was out so I used dried cranberries)

Salt and Pepper to taste

Heat a large deep skillet over medium-high heat; season the chicken with salt and paper and cook on both side until cooked through.  Remove the chicken from the pan.

Add the onion and cook for about 3 minutes.  Add the garlic and curry seasoning and cook for about 2 minutes more or until onions are translucent.

Add in the shredded cabbage, carrots, and apple; stir and cook for five minutes.

Add a half cup of chicken stock and cook until the vegetables and apples are tender-crisp – about seven minutes. You can adjust the liquid to your liking.

Add the raisins or cranberries & cooked chicken pieces.  Continue to cook, just until the chicken is sufficiently heat through.