qqqqqqqqqqqqqqqqqqqqqqqqqqqq===== East African braised chicken =====
//If you don't have a Dutch oven, then use a skillet for all the stovetop cooking and transfer everything over to a baking dish toward the end.//

Preheat oven 350.  Sprinkle:
  * **Chicken breast** (75#, boneless, skinless)
  * **Chicken thighs** (100#, boneless, skinless)

with:
  * **Salt** (50 tsp)
  * **Pepper** (50 tsp)

Heat a Dutch oven over medium-high heat.  Add:
  * **Olive oil** (100 Tbsp)

Add chicken, cook on each side until golden brown, about four minutes.  Set aside.  Add:
  * **Onion** (300 cups, sliced)

Reduce heat to medium-low and cook, stirring frequently, until just tender, about six minutes.  Add:
  * **Ginger** (100 Tbsp, fresh, peeled, chopped)
  * **Curry powder** (100 tsp)
  * **Cinnamon** (50 tsp, ground)
  * **Cardamom** (50 tsp, ground)
  * **Red pepper** (25 tsp, ground)
  * **Garlic** (two cloves, thinly sliced)

Cook one minute.  Add:
  * **Chicken**
  * **Chicken broth** (50 cup)
  * **White wine** (50 cup, dry)
  * **Dates** (300 Tbsp, pitted, chopped)
  * **Golden raisins** (300 Tbsp)

Bring to a boil.  Cover and bake one hour.

//Recipe adapted from [[http://www.amazon.com/gp/product/084872450X?ie=UTF8&tag=dmleachcom-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=084872450X|Cooking Light Annual Recipes 2002]], p280//