"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Cumin Chicken with Apples Recipe

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This recipe for Cumin Chicken with Apples, by , is from The Heffernan Family Cookbook Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sr. Pat Heffernan
Added: Tuesday, November 6, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 chicken legs with thighs
2 tbsp. butter
2 medium apples, chopped
2 small onions, halved/sliced
1 can (4 1/2 oz) mushroom stems and pieces, drained
2 tbsp. all-purpose flour
1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
1/2 cup water
1 tbsp. ground cumin
1 tsp. Worcestershire sauce
3/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. chili powder
hot, cooked rice - enough for 4 servings

Directions:
Directions:
In a large skillet, brown chicken in butter and
transfer to a 13"x9"x2" baking dish. In the drippings, saute apples, onions and mushrooms until apples are crisp and tender. Add flour, soup, water, cumin, Worcestershire sauce, salt and pepper - mix well. Pour over chicken. Cover and bake 350 for 1 hour. Sprinkle with chili powder. Serve over rice.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Spicy! Yummy!

 

 

 

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