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Cumin Chicken With Apples

By: Raymonde Bourgeois

"A mixture of onions, apples and mushrooms seasoned with cumin and Worcestershire sauce enhances this tender chicken dish from field editor Raymonde Bourgeois, Swastika, Ontario."

Rate/Review | Read Reviews (25)

357 Saves

Prep Time:
20 Min

Cook Time:
1 Hr

Ready In:
1 Hr 20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

4 chicken leg quarters
2 tablespoons butter
2 medium apples, chopped
2 small onions, halved and sliced
1 (4.5 ounce) can mushroom stems and pieces, drained
1 tablespoon all-purpose flour
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1/2 cup water
1 tablespoon ground cumin
1 teaspoon Worcestershire sauce
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon chili powder
Hot cooked rice

Directions

In a large skillet, brown chicken in butter. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. In the drippings, saute apples, onions and mushrooms until apples are crisp-tender. Add flour, soup, water, cumin, Worcestershire sauce, salt and pepper; mix well. Pour over chicken.
Cover and bake at 350 degrees F for 1 hour or until the chicken juices run clear. Sprinkle with chili powder. Serve over rice.