Chicken with Prunes
Adapted from a Moroccan dish I found in Asilah
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people
Calories per Serving 477
Ingredients
- 900 g chicken I use 4 chicken quarters
- 4 cloves garlic peeled and sliced
- 2 tsp mixed herbs dried
- 2 tbls red wine vinegar
- 125 ml vegetable oil
- 225 g prunes I use the No-Soak pitted variety
- 2 tbls capers drained
- salt & pepper
- 300 ml dry white wine
- 25 g demerara sugar
- 1 tsp cornflour
- 150 ml chicken stock fresh, carton or a made-up cube are all OK
- 1 tsp lemon juice
- parsley to garnish I prefer flat-leaf type
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- First place your chicken in a large non-metallic bowl together with the sliced garlic. Now add the next 5 ingredients with plenty of seasoning (salt& pepper) and mix well. Cover the bowl and leave in the fridge over night to marinate.
- Next day remove the chicken but reserve the marinade. Using a little of the marinade, seal and colour the chicken in a heavy casserole dish. This dish should be large enough to allow the chicken to fit in a single layer. Then our over the rest of the marinade together with the capers and prunes. Next add the wine and sprinkle on the sugar.
- Bring the whole thing to the boil, then place on the lid and pop in the oven at 180ºC for 30 minutes. After 30 minutes remove lid and baste the chicken and cook for a further 25 minutes or until the chicken is cooked.
- Next mix the cornflour to a smooth slurry with 1 tablespoon of cold water and add it to the casserole giving it a good stir, bring it back to the boil on top of the stove stirring all the time until it thickens. Taste and adjust the seasoning if necessary. Serve with rice or couscous garnished with the parsly.
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