You will need: Serves 2-6
1 T. olive oil
2-6 pieces of chicken skinned
1 can 14.5 oz diced tomatoes (or used 2-4 tomatoes diced)
1/4 cup raisins (the original recipe is all raisins, but I love the cranberries)
1/2 cup dried cranberries (you can use all cranberries if you like)
3 T. lemon juice
3 T. brown sugar
2 tsp. grated fresh ginger or 1/2 tsp. dried ginger
1/4 tsp. black pepper
Enough cooked rice for the amount of people being served.
Heat oil in a large skillet on medium/high heat. Brown chicken on both sides for about 3-5 minutes. remove from pan and set aside covered to keep warm. Add tomatoes, raisins, cranberries, lemon juice, brown sugar, ginger, cinnamon and pepper to skillet. Bring to a boil, reduce heat and simmer 3-5 minutes. Return chicken to skillet cover and simmer for 15-20 minutes, or until chicken is cooked through. Serve over a bed of rice.