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Baked Chicken With Raisins Recipe
|All purpose flour||1⁄4 Cup (4 tbs)|
|Broiler fryer chicken||3 Pound, chopped (1 In Number)|
|Olive oil/Cooking oil||2 Tablespoon|
|Onion||1 Medium, chopped|
|Garlic||1 Clove (5 gm), minced|
|Tomatoes||2 Medium, seeded and chopped|
|Light raisins||3⁄4 Cup (12 tbs)|
|Slivered almonds||1⁄4 Cup (4 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Snipped fresh basil/1/2 teaspoon dried basil, crushed||2 Teaspoon|
|Instant chicken bouillon granules||1⁄4 Teaspoon|
|Hot cooked rice/Pasta||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 4275 Calories from Fat 2243
% Daily Value*
Total Fat 250 g385.2%
Saturated Fat 64.3 g321.5%
Trans Fat 0 g
Cholesterol 1020.5 mg
Sodium 4191.1 mg174.6%
Total Carbohydrates 217 g72.2%
Dietary Fiber 16.4 g65.6%
Sugars 90.2 g
Protein 276 g552%
Vitamin A 89.7% Vitamin C 126%
Calcium 40.3% Iron 120.4%
*Based on a 2000 Calorie diet
Add chicken, a few pieces at a time, and shake to coat evenly.
In skillet slowly brown chicken in hot oil for 10 to 15 minutes, turning to brown evenly.
Transfer to a 2 1/2-quart casserole.
In same skillet cook onion and garlic till onion is tender but not brown.
Drain off fat.
Stir in tomatoes, raisins, almonds, wine, basil, 1/2 teaspoon salt, bouillon granules, and 1/4 cup water.
Pour over chicken in casserole.
Cover and bake in 350° oven for 50 to 55 minutes or till chicken is tender.