Ingredients
- 1 (3 1/2-pound) chicken, cut into 2 legs and 2 breasts
- 1 cup maple syrup
- 1 tablespoon oil
- 1/4 cup white wine vinegar
- 1 3/4 cups tomato puree
- 1/2 cup dry sherry
- 1 tablespoon soy sauce
- Freshly ground salt
- Freshly ground pepper
- 2 teaspoons hot curry powder
- 1 teaspoon powdered marjoram
- 4 whole cloves, smashed
- 1 medium onion, finely diced
- 1/2 cup mushrooms, finely sliced
- 2 tablespoons golden raisins
- 1/4 cup blanched almonds
- 1 green pepper, finely diced
- 2 celery stalks, finely sliced
Directions
Place chicken pieces in casserole dish and cover with syrup, oil, vinegar, tomato puree, sherry and soy sauce. Season with salt and pepper and add curry powder, marjoram and cloves. Combine well and marinate for 4 hours at room temperature.
Place casserole on stove top on low heat and simmer 30 minutes. Add onion, mushrooms, raisins, almonds, green pepper and celery and cook another 30 minutes. Serve with wild rice.
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By emvacation_10903821
Roanoke, VA
on December 12, 2008
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The chicken turned out nice and moist, but the cloves overpowered everything. I couldn't even taste the maple syrup.
By poolsun_fun_7557096
Greensboro, NC
on April 18, 2007
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We were blown away over the incredible flavor. The veggies were to die for!
By cigcases_5606533
Brisbane
on June 10, 2006
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Definately a keeper. My wife and I loved this one. The maple syrup gives the dish a sweetness and depth that you only find with restaurant dining.
The added hint of spices and the cutting tang of the vinegar creates a dish with a unique " moresome " sauce.
I made the dish as per the published quanties for 4 people with the intention of freezing two portions for latter, however these were soon devourer after the first helping.
Washed down with a West Australian Margaret River Chardonay........simply the Best.
Cheers and Enjoy
Stu
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