Ingredients
1/2 cup raisins
3 Tbs red wine vinegar
2 pounds small boiling onions
6 Tbs EVO
6 Chicken leg and thigh pieces (cut apart)
1 28 oz can of diced tomatoes in juice
1 can low salt chicken broth
1/2 cup dry white wine
1 tbs coriander
1 tsp honey
1 tsp allspice
1 tsp coursely ground black pepper
2 bay leaves
peel of 1 orange, removed in strips using vegie peeler
1 cinnamon stick
1 tsp dry oregano
Preparation
Combine raisins and vinegar in bowl set aside. Cook onions in large sauce pan of boiling water for 5 minutes, drain, cool and trim and peel.
Preheat oven to 350. Heat 3 tbs EVO in large ovenproof pot over medium low heat. Add onions, and saute until golden (10 minutes). Move to large bowl. Sprinkle Chicken with salt and pepper, at 1 tbs EVo to pot, cook chicken in batches until golden brown - 5 minutes per side. Add chicken to bowl withj onions. Add tomatoes andjuice, broth, wine, all spice, coriander, honey, and 1 tsp pepper to pot. Boil, scraping brown bits. Add bay leaves, orange peel, cinnamon stick and oregano, chicken and onions. Cover tightly and bake for about an 1 hour. Stir in raisin mixture, season and serve.
