Chicken goes well with any dried fruit. To prepare a delicious dinner, you can use any classic recipe or invent your own variation of the dish. Most often, the meat is required to be pickled (ideally during the night), but you can skip this step. When using some culinary tricks, you still get a tender and fragrant stewed chicken with prunes.
Asian version with dried fruits
This recipe will allow you to cook a delicious dish for 4 people. You can cook couscous and baked vegetables (such as eggplant and zucchini) for a side dish. However, pasta or mashed potatoes are quite suitable for this delicate dish. In total, you would need the following:
- 6 chicken thighs on bone, with skin;
- 1 large onion, finely chopped
- 4 garlic cloves, minced;
- half a lemon - only juice;
- one and a half h ground ginger;
- 3 h ground cinnamon;
- half a liter including ground turmeric;
- a pinch of saffron;
- 300 ml of chicken stock;
- 200 grams of prunes;
- 200 grams of apricots;
- 100 grams of almond petals;
- a handful of fresh coriander, chopped;
- a handful of parsley with flat leaves, chopped.
How to cook it?
A step-by-step recipe for stewed chicken with prunes is very simple. Preheat the oven to 180ºC, then add 2 tablespoons of olive oil to a large pan and heat on the stove. Once the oil is hot, lay the chicken thighs and fry until golden brown on all sides. Get the chicken out and set aside for a few minutes.
Add finely chopped onions to the pan and fry over low heat for several minutes until it begins to soften. Put chopped garlic, lemon juice, ground ginger, ground cinnamon and turmeric. Fry for another minute, stirring so that the spices emit their aromas. Re-place the chicken in the pan, then add the saffron and chicken stock. Stir again, cover and simmer in the oven for 40 minutes.
After this time, add dried apricots and prunes, adding a little less than half of the chopped coriander and parsley. Replace the lid and simmer in the oven for another 40 minutes.
In the last few minutes of cooking, lightly fry the almond petals (no oil required). Remove from pan and set aside. Transfer the stewed chicken with prunes and dried apricots in a deep dish, then sprinkle with almond flakes remaining chopped coriander and parsley. Serve with couscous on the side.
Fragrant dish with green olives and prunes
A delicious combination of sweet, tart and savory flavors makes this stewed chicken with prunes a real culinary masterpiece. Serve it with rice or whole grain couscous so that the side dish can soak up a delicious sauce. In total you will need the following:
- 600 grams of chicken thighs without skin and without fat;
- 1 h olive oil;
- a glass of unsalted chicken stock;
- a glass of red wine vinegar;
- a glass of chopped pitted green olives;
- prune cut without stones;
- freshly ground pepper to your taste.
Cooking a spicy dish
How to cook stewed chicken with prunes? Dry the poultry meat with a paper towel. Heat the oil in a large non-stick pan over low heat.
Add chicken and fry until brown, about two minutes on each side. Pour in the broth and vinegar, bring to a boil, stirring occasionally. Add olives, prunes and peppers, reduce heat to a minimum. Cover and simmer until the meat is tender and ceases to be pink in the center, 12-15 minutes. Transfer the stewed chicken with prunes to a plate. Pour sauce over the pan and serve.
Sour cream option
This is one of the many favorite recipes for stewed chicken with prunes in a sauce of sherry and sour cream. It will take less than an hour to prepare this dish, including just twenty minutes of active cooking. In total you will need the following:
- 4 chicken breasts;
- table salt and pepper;
- 2 l Art. creamy unsalted butter;
- 2 garlic cloves, minced or mashed;
- 240 grams of chopped mushrooms, best small champignons;
- a glass of dry sherry;
- one hundred grams of prunes;
- a third of a glass of sour cream;
- half a liter h. thyme.
Cooking chicken in sour cream sauce
This dish is quite simple to prepare. As in one of the previous options, you will first need to fry the chicken meat in a pan on the stove, and then place it in the sauce and stew in the oven. Preheat the oven to 180 degrees in advance. Melt a tablespoon of oil in a large frying pan over medium heat. Salt and pepper chicken breasts on both sides. Once the butter has melted, add them to the pan. Then pour in a quarter cup of sherry. Cook the chicken for three minutes on each side until it is browned. Then remove it from the pan and place it on a plate while you are preparing the sauce.
Melt another tablespoon of butter in the same pan you used to cook the chicken. Add the garlic and mix with it any brown pieces sticking to the bottom and walls. After a minute, add the mushrooms.
Add plenty of salt, pepper and mix until the mushrooms are evenly covered with butter. Cook for two minutes. Then add the remaining sherry and prunes. Let the mushrooms stew for another four minutes. Then add sour cream and thyme. Let the sauce simmer for five minutes, then add the chicken back to the pan. Put the container in the oven for thirty minutes to make the meat soft. After half an hour, the stewed chicken with prunes in sour cream should be cooked - serve it with pasta or rice. Pour the sauce on top.