Braised in a highly spiced aromatic liquid, this dish is exceptionally flavorful and tender.
Preparation Time: 10 mins
Cooking Time: 1 hr
Yield: 4 x 3-oz chicken and 1/4 cup sauce servings
Preheat oven to 350°F (alternatively you can cook the whole dish on the stove top).
Sprinkle chicken with salt and black pepper. Heat oil in a Dutch oven over medium-high heat. Add chicken; cook 4 minutes on each side or until golden brown. Remove the chicken from pan.
Add the onion and red bell pepper to pan; reduce heat to medium-low, and cook for 10 minutes, stirring frequently. (Scrape up all the chicken bits stuck to the bottom to add lots of flavor.)
Add the ginger and next 5 ingredients (ginger through garlic); cook for 1 minute. Stir in chicken, broth, wine and the remaining ingredients, and bring to a boil.
Cover and bake at 350°F for 1 hour (or cover and simmer on stove top for 1 hour).
For a full meal, serve with flatbread or couscous, and plain low-fat or nonfat yogurt.
Serving suggestions are not included in the nutritional analysis.