Saturday, November 27, 2010

Chicken with Raisins and Cream

Recipe for 4

600gr. chicken breast, skinless and no bone
1 large onion, thickly chopped
1/2 cup fresh cream
Juice of one lemon
1/3 cup raisins, blonde (sultana)
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cinnamon, powdered


Cut the chicken into bite size pieces and wash thoroughly the raisins. Let the raisins in a strainer to drain.
Heat olive oil in a large skillet (medium-high heat). Sauté the chicken until golden-brown and add the onion and raisins. Cook until the onion is translucent and raisins begin to soften. Pour in the skillet the lemon juice, simmer for 2-3 minutes and remove from heat for 6-8 minutes to cool down a bit.
Add salt, pepper, cinnamon and fresh cream and return on low heat. Allow to simmer for 4-5 minutes until the sauce thickens.
Serve chicken with boiled basmati rice. Enjoy!

Tip: For a more exotic chicken recipe you might try frango a passarinho