Flour-coated chicken pieces are browned, then stewed with tomatoes, white wine, shallots, and garlic; and seasoned with saffron threads, sugar, and curry powder. Serve with cooked white rice.
INGREDIENTS (for 6 servings):
- 1/2 cup all-purpose flour for coating
- 1 pinch salt and pepper
- 1 1/2 pounds bone-in chicken parts
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 shallots, chopped
- 1 onion, chopped
- 2 cloves garlic, chopped
- 3 medium fresh tomatoes, chopped
- 2 cups white wine
- 2 pinches saffron threads
- 1/2 teaspoon curry powder
- 1 teaspoon white sugar
- 3/4 cup raisins
- salt and black pepper to taste
Season flour with salt and pepper; coat chicken pieces with seasoned flour.
Heat butter and olive oil in a large skillet over medium-high heat. Place chicken pieces in skillet; cook, turning once, to brown on both sides, about 6 minutes.
Stir in shallots, onions, and garlic; cook until soft, about 3 minutes. Stir in tomatoes and wine; bring to a boil. Then stir in saffron, curry powder, sugar, raisins, and salt and pepper. Cover, and cook over medium heat for 12 to 15 minutes.