1 tbsp. vegetable oil
4 serving size pieces of chicken
Salt and freshly ground black pepper
5 small cooking onions
1 tbsp. freshly grated ginger root
1/2 cup each of red currant jelly and chicken broth
1/2 tsp. allspice
3 (1 1/2") cinnamon sticks
1 large red cooking apple

Make 4 Servings

Recipe from Chatelaine Cook Book
 

Heat the oil in a large frying pan set over med. heat.  Sprinkle the chicken with salt and pepper and place 2 or 3 pieces in the hot pan.  Cook, turning at least once, until lightly golden, about 8 to 10 min.  Then, transfer to a plate or bowl.  Repeat with the remaining chicken.  (It's best to cook only a few pieces at a time as chicken will not brown properly if pan is overcrowded.)  Meanwhile, cut the onions in half, then quarter.

Discard all but 1 tsp. fat from the pan.  Add the onions and cook, stirring often, until glistening and lightly browned, about 4 min.  Stir ginger into the pan, then add the jelly, broth and allspice.  Stir until the jelly is melted.  Scrape the pan gently to lift browned bits from he bottom.  Add the cinnamon sticks.

Arrange chicken pieces in the pan and add any juices that accumulated.  Cover and simmer over med. low heat for about 15 min.

Meanwhile, core and slice the apple.  Turn the chicken and add apple.  Continue simmering, covered, until chicken is springy to the touch, about 10 more min.

With a slotted spoon, remove the chicken, apple and onions to a serving platter.  Bring sauce to a boil and boil vigorously, uncovered, stirring occasionally, until thickened, about 3 to 4 min.  Spoon over chicken.  Serve with steamed brown rice or couscous tossed with sliced green onions or coriander.