Chicken in Cider

• 1 1/2 cups fresh apple cider
• 1 tablespoon cooking oil
• 1 broiling chicken, cut in serving pieces
• 1 teaspoon finely minced fresh ginger
• 1/4 cup finely chopped onion
• 1 large, tart apple, peeled, cored and finely chopped
• 2 teaspoons curry powder
• 1 tablespoon lime juice
• 2 tablespoons raisins
• Salt and freshly ground black pepper

1. Boil the cider until it is reduced to one-half cup.
2. Set aside.
3. Heat oil in a skillet, add the chicken pieces and brown them over medium high heat.
4. Remove chicken to a dish as it is browned.
5. Lower heat.
6. Saute ginger, onion and apple for several minutes, until lightly brown.
7. Stir in the curry powder and the half cup of concentrated cider, the lime juice and raisins.
8. Return chicken to the pan and baste with the sauce.
9. Season with salt and pepper, cover and cook for about 25 minutes and serve with rice.

apple cider, cooking oil, chicken, fresh ginger, onion, apple, curry powder, lime juice, raisins, salt

Taken from cooking.nytimes.com/recipes/216 (may not work)