• 3/4 Cup California golden raisins
  • 3 Slices young gingerroot, each about 1/8-inch thick
  • 1 Cup water
  • 11/2 Pounds chicken pieces, with bones and skin intact
  • 1 Tablespoon butter
  • 1/2 Teaspoon turmeric powder
  • 1/2 Teaspoon saffron strands
  • 1 Teaspoon freshly ground black pepper
  • 1 cinnamon stick (1 1/2 inches long)
  • 1 onion, cut into 1/4-inch dice (about 1 cup)
  • 21/2 Tablespoons finely chopped fresh parsley or cilantro
  • 2 Tablespoons balsamic vinegar
  • 1/2 Teaspoon salt


In a small saucepan, simmer raisins, ginger and water over medium-low heat for 5 to 10 minutes or until liquid is reduced by half and raisins are plump. Pour into a blender and blend to a fine purée. Strain purée into a 3-quart nonstick pot, pressing hard on any remaining solids to extract all the liquid.

Add remaining ingredients except balsamic vinegar and salt; partially cover and bring to a boil over medium-low heat. Simmer for 30 to 40 minutes or until chicken is very tender and sauce is thick. Stir more frequently toward end of cooking to prevent scorching; add water as neccessary.

To Assemble

After sauce has thickened and chicken is tender, finish stew by adding balsamic vinegar and salt. Cook 1 minute more. Serve with hot bread.

Nutrition Facts Per Serving

Calories 490 (Calories from Fat 71%); Total Fat 39 ( Saturated Fat 12; Trans Fat <1; ); Cholesterol 130; Sodium 290; Potassium 342; Total Carbohydrate 20; Dietary Fiber 2; Sugars 16; Protein 16; Calcium 37; Iron 2;

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There are many more ways to use raisins for healthy cooking. Take a look at our recipe page for more delicious dishes.
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Did you know raisins are a source of concentrated nutrients?