Curried Chicken with Fruit
|Frying chicken||3 Pound, quartered|
|Plain yogurt||32 Ounce|
|Curry powder||1 Tablespoon|
|Apricot preserves||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), crushed|
|Onion||1 Medium, chopped|
|Long grain rice||1 Cup (16 tbs) (Not Instant)|
|Golden raisins||1⁄4 Cup (4 tbs)|
|Scallion||1 , finely chopped|
Preheat oven to 350Â°.
Place chicken in bag, skin side down; set aside.
Blend yogurt, curry pow-der, ginger, apricot preserves, garlic, onion, rice, salt, pepper and raisins together.
Pour into bag with chicken; close with bag tie.
Turn bag until chicken is thoroughly coated with yogurt mix-ture.
Place in baking pan, with chicken skin side up.
Pierce the bag to let steam escape.
Bake 1 hour.
Place chicken and rice on serving platter; garnish with chopped scallion.
Calories 925 Calories from Fat 428
% Daily Value*
Total Fat 48 g73.2%
Saturated Fat 15.7 g78.4%
Trans Fat 0 g
Cholesterol 227.7 mg75.9%
Sodium 279.2 mg11.6%
Total Carbohydrates 62 g20.5%
Dietary Fiber 2.1 g8.5%
Sugars 23.7 g
Protein 61 g121.2%
Vitamin A 14.1% Vitamin C 24.8%
Calcium 28.5% Iron 22.3%
*Based on a 2000 Calorie diet