PRUNE AND OLIVE CHICKEN
A taste of the Mediterranean in one delicious baked chicken dish. This is a classic Chicken Mirabella recipe.
Provided by Teresa
Categories World Cuisine Recipes European Italian
Time 9h15m
Yield 6
Number Of Ingredients 13
Steps:
- In a medium bowl combine the garlic, prunes, olives, capers, olive oil, vinegar, bay leaves, oregano, salt and pepper. Mix well. Spread mixture in the bottom of a 10x15 inch baking dish. Add the chicken pieces, stir and turn to coat. Cover and refrigerate overnight.
- When ready to prepare, preheat oven to 350 degrees F (175 degrees C). Remove dish from refrigerator. Sprinkle brown sugar on top and pour white wine all around chicken.
- Bake in preheated oven for 1 hour, spooning juices over chicken several times as it is baking. Serve on a platter, pouring juices over the top, and garnish with fresh parsley.
Nutrition Facts : Calories 402.2 calories, Carbohydrate 16.5 g, Cholesterol 97 mg, Fat 22.4 g, Fiber 1.2 g, Protein 31.2 g, SaturatedFat 5.5 g, Sodium 307.8 mg, Sugar 13.1 g
PRUNE & OLIVE BBQ-BAKED CHICKEN THIGHS
Enjoy Moroccan-style fare with these Prune & Olive BBQ-Baked Chicken Thighs. Find out how to make these Prune & Olive BBQ-Baked Chicken Thighs today.
Provided by My Food and Family
Categories Home
Time 50m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375ºF.
- Pound chicken to 1/4-inch thickness; place smooth-sides down, on work surface. Brush with half the barbecue sauce; sprinkle with pepper.
- Top with prunes, olives and cheese. Roll up, starting at one short end of each. Wrap with bacon; place, seam sides down, in baking dish sprayed with cooking spray. Brush with remaining barbecue sauce.
- Bake 30 min. or until chicken is done (165ºF).
Nutrition Facts : Calories 190, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 610 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 12 g
CHICKEN WITH PRUNES AND OLIVES
Gorgeous, juicy chicken breasts baked and basted to perfection and cooked with garlic-stuffed olives and pitted prunes.
Provided by Valerie Bertinelli
Categories bake,chicken,herbs,Main,Olives
Time 1h40m
Yield 4 - 6 servings
Number Of Ingredients 13
Steps:
- Combine the oil, vinegar, prunes, capers, oregano, olives, garlic, bay leaves, 1/4 teaspoon salt and a few grinds of pepper in a large shallow baking dish. Add the chicken and turn to coat. Cover with plastic wrap and marinate at least 1 hour or overnight.
- Preheat the oven to 375ºF. Using a slotted spoon, remove the chicken from the marinade to a plate. Pour the marinade into a 9-by-13-inch baking dish. Arrange the chicken on top, skin-side up. Sprinkle the brown sugar over the chicken breasts and pour the white wine around them.
- Bake, basting three or four times with the pan juices, until the chicken is crispy on top and cooked through, 1 hour to 1 hour 20 minutes.
- Transfer the chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of the pan juices and sprinkle generously with the parsley. Pour the remaining pan juices into a sauceboat and pass with the chicken.
BRAISED CHICKEN WITH PRUNES
Provided by Amanda Hesser
Categories dinner, project, main course
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Generously season chicken pieces with salt and pepper. Spread flour in a wide, shallow bowl, and dredge chicken until it is well coated. Shake off any excess flour.
- Place a deep sauté pan (just large enough to hold the chicken pieces in a single layer) over medium-high heat for a minute or two. Add olive oil, and heat until oil shimmers. Arrange chicken pieces in pan, skin side down, and allow to sit without being moved until undersides are browned, about 3 minutes. Turn chicken, and allow to sit again until browned, 3 to 4 minutes.
- Add vinegar, wine and prunes. Cover, and reduce heat to low. Simmer, basting occasionally, until chicken meat is tender and almost falling off the bone, about 30 minutes.
- Using a slotted spoon, transfer chicken pieces and prunes to a platter, and keep warm. Raise heat under the pan to high, and reduce pan juices for a minute or two. Pour juices over chicken pieces, and serve.
Nutrition Facts : @context http, Calories 863, UnsaturatedFat 32 grams, Carbohydrate 46 grams, Fat 48 grams, Fiber 1 gram, Protein 52 grams, SaturatedFat 11 grams, Sodium 967 milligrams, Sugar 1 gram, TransFat 0 grams
BAKED CHICKEN AND PRUNES
Steps:
- Preheat oven to 400 degrees F. In large roasting pan (17" by 11 1/2"), arrange chicken pieces, skin-side up; place carrots and prunes around chicken. 2. In small bowl, mix brown sugar, white wine vinegar, lemon juice, salt, flour, oregano, and pepper until blended; pour over chicken. Bake 50 to 60 minutes, basting chicken frequently with liquid in pan, until chicken is fork-tender and juices run clear when chicken is pierced with a knife. 3. Arrange chicken, carrots, and prunes on large platter or in bowl. Skim fat from juices in roasting pan; pour pan juices over chicken mixture.
CHICKEN WITH TOMATOES AND PRUNES
Provided by Diane Kochilas
Categories Chicken Tomato Quick & Easy Prune White Wine Summer Cinnamon Simmer
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Pat chicken dry and sprinkle with pepper and 1 teaspoon salt. Heat butter in a 12-inch heavy skillet or a wide heavy pot over moderately high heat until foam subsides, then brown chicken in 2 batches, turning with tongs, about 5 minutes per batch. Transfer chicken as browned to a plate.
- Return chicken, skin sides up, to skillet along with any juices accumulated on plate. Add wine and boil until reduced by half, about 4 minutes. Add water, tomatoes, cinnamon stick, remaining 3/4 teaspoon salt, and a large pinch of pepper and bring to a boil. Reduce heat to moderately low and cover skillet, then simmer 20 minutes.
- Stir in prunes, vinegar, and sugar and simmer, covered, until chicken is cooked through, about 10 minutes. Transfer chicken with tongs to a shallow serving dish and keep warm, covered with foil. Boil pan juices, stirring occasionally, until thickened and reduced to about 1 1/2 cups, 8 to 10 minutes. Discard cinnamon stick and spoon sauce over chicken.
MOROCCAN CHICKEN (WITH PRUNES)
Chicken with cinnamon and lemon, spicy and delicious. Note: I've put za'atar spice mix, because it wouldn't accept Morroccan and this was the closest, if you can buy it we have Morroccan spice blend here in Aus.
Provided by MellowMel
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle half the spice blend over the chicken. Heat the oil and 20g of the butter in a large saucepan or deep-sided frying pan over medium heat.
- Cook the chicken in two batches for 5 minutes,or until evenly browned. Remove from the pan, then add the onion and cinnamon stick and cook for 2-3 minutres before adding the garlic.
- Return the chicken to the pan and add the lemon juice and the remaining spice blend. Season, then cook, covered for 5 minutes.
- Add the stock and prunes to the pan and bring to the boil. Reduce the heat to medium-low and cook, uncovered, for 15 minutes, or until the chicken is cooked and the liquid has reduced to a sauce. Before serving, stir 20g of the butter into the sauce.
- About 10 minutes before the chicken is ready, place the couscous in a heatproof bowl, add 1 1/2 cups of the boiling water and stand for 3-5 minutes. Stir in the remaining butter and fluff with a fork until the butter has melted and the grains separate. Serve with the chicken.
Nutrition Facts : Calories 711.4, Fat 24.6, SaturatedFat 10.4, Cholesterol 199.9, Sodium 352.1, Carbohydrate 70.9, Fiber 5.3, Sugar 10.9, Protein 50.1
ROASTED CHICKEN BREAST AND VEGETABLES WITH PRUNES
Categories Chicken Onion Roast Quick & Easy High Fiber Prune Carrot Winter Gourmet
Yield Serves 2
Number Of Ingredients 12
Steps:
- Put butter in small flameproof roasting pan and put pan in oven. Preheat oven to 450°F.
- Pat chicken dry and sprinkle with thyme and salt and pepper to taste. Put chicken, skin sides down, in hot butter and arrange carrots, onion, and lemon around chicken. Season vegetables with salt.
- Roast chicken and vegetables 10 minutes. Turn chicken sides up and put 3 prunes under each half. Roast chicken and vegetables, stirring vegetables once halfway through cooking time, 15 minutes more, or until chicken is cooked through and vegetables are tender. Remove pan from oven and with slotted spoon transfer chicken, vegetables, lemon, and prunes to a platter.
- In measuring cup or small bowl stir together broth, wine, flour, and parsley. Add mixture to pan and broil over high heat, stirring and scraping up browned bits, 1 minute, or until thickened slightly.
- Pour sauce over chicken and vegetables and garnish with parsley sprigs.
SPICED MOROCCAN CHICKEN WITH ONIONS AND PRUNES
Steps:
- Sprinkle chicken with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown and just cooked through, about 4 minutes per side. Using tongs, transfer chicken to plate. Add onions and garlic to same skillet. Sauté until onions begin to soften, about 3 minutes. Mix in flour, ginger, cinnamon and cumin; stir 1 minute. Gradually whisk in broth. Add prunes, lemon juice and honey. Boil until sauce thickens enough to coat spoon, whisking occasionally, about 8 minutes. Return chicken to skillet. Simmer until heated through, about 2 minutes. Season with salt and pepper.
- Transfer chicken and sauce to platter. Sprinkle with cilantro and serve.
ROASTED CHICKEN WITH OLIVES AND PRUNES (CHICKEN MARBELLA)
Chicken Marbella is a classic dish that some say is the finest to ever come out of The Silver Palate Cookbook. To make it a bit easier, I decided to adapt the recipe, reducing the marinating time and roasting a whole chicken instead of chicken parts. This festive dish would be great for the Passover Seder with its complex blend of flavors. In fact, this is what I'm going to be serving to our guests. Along with some Gluten Free Matzoh Ball Soup, of course Here's the full post: http://www.elanaspantry.com/roasted-chicken-with-olives-and-prunes/
Provided by Elanas Pantry
Categories Whole Chicken
Time 1h10m
Yield 1 entree, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Rinse the chicken and pat dry.
- Place the chicken breast side up in a pyrex baking dish, then sprinkle with salt.
- In a large bowl, combine the olives, prunes, oregano, capers, bay leaves, garlic, olive oil, agave, apple cider vinegar and water.
- Spread the contents of the bowl in the dish around the chicken.
- Bake at 425° for 20 minutes.
- Lower heat to 375° and continue to roast the chicken until it is cooked through, about 40 minutes.
- Remove from oven and serve.
Nutrition Facts : Calories 917.6, Fat 71.7, SaturatedFat 17.7, Cholesterol 243.8, Sodium 1399.2, Carbohydrate 7, Fiber 1.8, Sugar 0.4, Protein 58.7
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