Moroccan Chicken

Recipe Ingredients

1/2 cup	80g / 2.8oz	Dried currants or raisins
1/4 cup	59ml	Dry Sherry
		Butter
3 tablespoons	45ml	Butter
2 tablespoons	30ml	Finely-chopped onion
3 tablespoons	45ml	All-purpose flour
1 1/2 teaspoons	7.5ml	Curry powder
1 cup	237ml	Milk
1 cup	146g / 5.1oz	Apple - peeled, diced (medium)
		Salt - to taste
6		Boned skinned chicken breast halves - patted dry
1/4 cup	23g / 0.8oz	Slivered almonds - toasted

Recipe Instructions

Place currants in small bowl. Add Sherry and let soak 2 hours.

Preheat oven to 350 degrees. Lightly butter 8-inch square baking pan. Melt 3 tablespoons butter in heavy medium skillet over low heat. Add onion and cook until translucent, stirring occasionally, about 4 minutes. Add flour and curry powder and stir 3 minutes. Gradually whisk in milk. Bring to boil, stirring constantly. Mix in currants with Sherry and apple. Season to taste with salt.

Arrange chicken in prepared pan in single layer. Cover with sauce. Top with almonds. Bake until chicken is cooked through, about 30 minutes.

This recipe yields 4 to 6 servings.

Source:
Bon Appetit, April 1991

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