Ingredients

The following ingredients have 4 Servings
  • 2 pounds boneless (skinless chicken breasts)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon coconut oil
  • 2 yellow onions (sliced)
  • 1 Tablespoon chopped fresh ginger
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 2 large garlic gloves (roughly chopped)
  • 1 cup fat-free (low sodium chicken broth)
  • 2 Tablespoons white wine vinegar
  • 3 Tablespoons chopped (pitted dates)
  • 3 Tablespoons golden raisins

Instruction

  • Preheat your oven to 350 degrees Fahrenheit.
  • Season both sides of the chicken with salt and pepper. Heat a Dutch oven or other oven-safe lidded pot over medium-high heat and add the oil. Brown chicken about 4 minutes per side, or until golden. Remove from pan and set aside.
  • Add the sliced onions into the pot and turn the heat down to medium-low. Cook the onions for 10 minutes, stirring frequently to prevent burning. If the pan gets a little dry, add in a little extra oil or broth.
  • Add the ginger, curry powder, cinnamon, cayenne, and garlic the pot and let cook for 1 minute.
  • Pour in the chicken broth, vinegar, dates, and raisins; stir well. Return the browned chicken to the pot. Turn off the stove heat, cover the pot, and bake it in the oven for 1 hour.