Curried Chicken with Fruit Recipe
Ingredients
| Chicken | 1 3 pound, quartered | |
| 1 6-pound capacity Brown-in-the-Oven Bag | ||
| 1 32-ounce container plain yogurt | ||
| 1 tablespoon curry powder Pinch ginger | ||
| Apricot preserves | 1/4 Cup (16 tbs) | |
| Garlic | 1 Clove (5gm), crushed | |
| Onion | 1 Medium, chopped | |
| Long grain rice | 1 Cup (16 tbs), uncooked | |
| Golden Raisins | 1/4 Cup (16 tbs) | |
| Scallion | 1 , finely chopped | |
Directions
Preheat oven to 350°.
Place chicken in bag, skin side down; set aside.
Blend yogurt, curry pow-der, ginger, apricot preserves, garlic, onion, rice, salt, pepper and raisins together.
Pour into bag with chicken; close with bag tie.
Turn bag until chicken is thoroughly coated with yogurt mix-ture.
Place in baking pan, with chicken skin side up.
Pierce the bag to let steam escape.
Bake 1 hour.
Place chicken and rice on serving platter; garnish with chopped scallion.
Place chicken in bag, skin side down; set aside.
Blend yogurt, curry pow-der, ginger, apricot preserves, garlic, onion, rice, salt, pepper and raisins together.
Pour into bag with chicken; close with bag tie.
Turn bag until chicken is thoroughly coated with yogurt mix-ture.
Place in baking pan, with chicken skin side up.
Pierce the bag to let steam escape.
Bake 1 hour.
Place chicken and rice on serving platter; garnish with chopped scallion.
Chef
