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African Chicken

Created by jclawson, Thursday, 02 December 2010


Dark meat is best for this dish, so use economical leg quarters. Leave them whole, but remove the skin. For convenience, I buy minced garlic in a jar. If you prefer fresh, mince 2 to 3 cloves for this dish.


At a glance
2 tablespoons oil
1/3- to 1/2-cup flour
1 teaspoon salt
1/2-teaspoon pepper
4 chicken leg quarters
2 teaspoons minced garlic
2 medium onions, diced
2 large sweet potatoes, peeled and cut into bite-size chunks
15- or 16-ounce can chicken broth
1 scant teaspoon cinnamon
1/2-teaspoon ground ginger
1 cup diced dates


Select a large skillet with a good lid, spray it with nonstick cooking spray, and heat the oil. Mix flour, salt, and pepper on a paper plate and dredge each piece of chicken through it. Brown the chicken on both sides, gradually incorporating the garlic and onion. Add the sweet potatoes, broth, and seasonings and bring to a boil. Cover; reduce heat; and simmer for 10 minutes. Add the dates and simmer for another 20 to 30 minutes until the chicken is very tender. Place one chicken quarter on each plate, and cover with the sweet potatoes and the date sauce. Complete the menu with corn sticks hot from the oven. For dessert, bake pecan-stuffed apples and serve them warm with nonfat vanilla yogurt.

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