Spicy Chicken Stew

• 1 Tbsp. butter
• 1 small onion, thinly sliced
• 1 garlic clove, minced
• 4 boneless, skinless chicken thighs
• 2 Tbsp. flour
• 1 cinnamon stick
• 1 tsp. curry powder
• 1/2 tsp. ground ginger
• 5 crushed peppercorns
• 1 c. chicken broth
• 1 large sweet potato, peeled and cut in 1-inch cubes
• 1 medium apple, cored, peeled and cut in 1-inch cubes
• 1/4 c. golden raisins
• rice, cooked in additional chicken broth
• toasted, slivered almonds

1. Melt butter in large skillet.
2. Add onion and garlic and saute, stirring, 2 minutes.
3. Dust chicken with flour and add to skillet. Brown on all sides, about 5 minutes.
4. Add cinnamon stick, curry powder, ginger and peppercorns and saute 1 minute.
5. Add chicken broth and stir up browned bits in skillet.
6. Add sweet potato and apple.
7. Stir well.
8. Cover and simmer until chicken and potatoes are tender, about 15 minutes.
9. Add raisins and simmer, covered, 5 minutes longer.
10. Remove cinnamon stick.
11. Season to taste with salt.
12. Serve over the rice, mixed with almonds.

butter, onion, garlic, chicken thighs, flour, cinnamon, curry powder, ground ginger, peppercorns, chicken broth, sweet potato, apple, golden raisins, rice, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=799986 (may not work)