One Pot Chicken in Raisin Sauce
Today we visit the Three Plum Inn in Tanchico for their famous chicken in raisin sauce. This is sweet and tangy, full of flavor, and uses mostly pantry ingredients. It is a perfect meal for those times when fresh veggies are not available.
The docks of Tanchico are a bit rowdy and stabby so we bring along some local bodyguards for our visit. Try on some colorful clothing and face-veils to match the local fashions! Here is a bawdy tavern song for ambiance: The Hills of Tanchico ** (SPOILER WARNING on the video if you have not seen the Wheel of Time show on Amazon Prime).
After some music and shopping, we head up the wooden planked pathways inland a bit toward a reserved private dining room at our inn. We are welcomed by Rendra, the innkeeper. The dining room is brightly lit with candles and lanterns, and the heavy smell of spices seems to be coming from everywhere. Finally, our awaited dinner arrives with a flourish, with plenty of extra spiced raisins and tomatoes piled on top of the chicken. Enjoy!
One Pot Chicken in Raisin Sauce
Equipment
- Large skillet with a lid
- Meat thermometer
Ingredients
- 1 Tbsp oil
- 1 ½ lbs boneless skinless chicken breasts 2 large
- ¼ tsp kosher salt
- 14.5 oz canned diced tomatoes (do not drain)
- ¾ cup raisins
- 3 Tbsp lemon juice
- 3 Tbsp packed brown sugar
- 2 tsp grated fresh ginger
- ¼ tsp ground cinnamon
- ¼ tsp ground black pepper
- ⅛ tsp ground cardamom
- Cooked rice or couscous for serving (optional)
Instructions
- Heat oil in a large skillet with a lid over medium heat. Brown chicken breasts 4 minutes on each side, sprinkling the salt evenly over them as they cook.
- Remove chicken from pan and set aside.
- Add all remaining ingredients to the pan (tomatoes, raisins, lemon juice, brown sugar, ginger, cinnamon, pepper, cardamom).
- Bring sauce to a boil, then reduce heat and simmer 3 minutes.
- Add chicken back to the pan. Spoon some of the sauce over the chicken.
- COVER and simmer 8 minutes.
- Flip the chicken over, spoon sauce on top, then cook for an additional 5-8 minutes until chicken is cooked through (165 F on meat thermometer).
- Remove chicken from pan and set aside for 10 minutes to let cool.
- MEANWHILE, keep simmering the sauce, uncovered, until it reduces and thickens to your preferred consistency.
- Slice the rested chicken then serve hot atop couscous or rice. Pour the raisin sauce over the chicken.
