Recipe#26081

Title: Chicken Grapes

rec.food.recipes archive 

Djej Bil Einab (Chicken with Grapes) North Africa
serves 4
 
2 inches fresh ginger
1 teaspoon ground cinnamon
4 chicken legs
1/4 cup sweet butter
1 tablespoon olive oil
9 oz green seedless grapes, halved
1/8 teaspoon ground cinnamon (if desired)
1/8 teaspoon ground ginger (if desired)
1 tablespoon corn starch 
Salt (optional)
 
Squeeze the ginger in a garlic press to extract the juice, then
mix with the cinnamon. Rub into the chicken and leave in a cool
place for 2 hours or overnight. Heat the butter and oil in a heavy
skillet or Dutch oven that can go into the oven. Cook the chicken
till well browned. Add the grapes, cover and bake in a 375 deg oven
for 40 minutes or until tender. Turning the chicken half way and
basting at least twice. The grapes make the liquid. For the sauce.
Remove chicken pieces, add some of the hot liquid from the Dutch
oven or skillet, to 1 tablespoon of corn starch. Mix in the 1/8
teaspoons of ginger and cinnamon and mix the paste into the hot
liquid. Simmer only till the sauce starts to thicken and then spoon
over chicken.
 
Note: You can broil instead of pan browning. You can also use ground
ginger and cinnamon with a tablespoon of oil or water added to rub
the chicken.