Djej Bil Einab (chicken with Grapes) North Africa
Ingredients
- 2 inches fresh ginger
- 1 teaspoon ground cinnamon
- 4 chicken legs
- 1/4 cup sweet butter
- 1 tablespoon olive oil
- 9 ounces green seedless grapes, halved
- 1/8 teaspoon ground cinnamon (if desired)
- 1/8 teaspoon ground ginger (if desired)
- 1 tablespoon corn starch
- Salt (optional)
Instructions
serves 4. Squeeze the ginger in a garlic press to extract the juice, then mix with the cinnamon. Rub into the chicken and leave in a cool place for 2 hours or overnight. Heat the butter and oil in a heavy skillet or Dutch oven that can go into the oven. Cook the chicken till well browned. Add the grapes, cover and bake in a 375 deg oven for 40 minutes or until tender. Turning the chicken half way and basting at least twice. The grapes make the liquid. For the sauce. Remove chicken pieces, add some of the hot liquid from the Dutch oven or skillet, to 1 tablespoon of corn starch. Mix in the 1/8 teaspoons of ginger and cinnamon and mix the paste into the hot liquid. Simmer only till the sauce starts to thicken and then spoon over chicken. Note: You can broil instead of pan browning. You can also use ground ginger and cinnamon with a tablespoon of oil or water added to rub the chicken.
