Chicken With Prunes And Chiles Food

CHICKEN MARBELLA, UPDATED

Steps:

• Combine the olive oil, vinegar, prunes, olives, capers, bay leaves, garlic, oregano, 2 tablespoons salt, and 2 teaspoons pepper in a large bowl. Add the chicken to the marinade. (You can also place the chicken and marinade in a 2-gallon plastic storage bag and squeeze out the air to make sure the chicken is fully covered with the marinade.) Refrigerate overnight, turning occasionally to be sure the marinade is getting into all of the chicken pieces.
• Preheat the oven to 350 degrees F.
• Place the chicken, skin side up, along with the marinade in one layer in a large (15-by-18-inch) roasting pan, sprinkle with the brown sugar, 2 teaspoons salt, and 1 teaspoon pepper, and pour the wine around (not over!) the chicken. Roast for 45 to 55 minutes, until the internal temperature of the chicken is 145 degrees F. Remove the pan from the oven, cover tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Discard the bay leaves. Transfer the chicken, prunes, and olives to a serving platter, sprinkle with salt, and serve hot with the pan juices.

PRUNE AND OLIVE CHICKEN

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.

CHICKEN WITH PRUNES AND CHILES

Steps:

• Place chiles in a small bowl, cover with boiling water and set aside. Heat oil in a large sauté pan. Dry chicken and dust pieces with salt and pepper. Sear on medium-high heat until browned on both sides, removing pieces to a platter when done. Reduce heat to low.
• Add onion and garlic and sauté until soft. Dust with cumin, stir, and then add stock and sherry. Combine, scraping residue from the bottom of the pan, and stir in miso. Remove from heat.
• Drain chiles, cut in half and remove seeds and cores. Chop chiles and add to sauce along with prunes. Stir.
• Return chicken and any chicken juices to pan, basting with sauce. Cover and simmer on low 20 minutes, basting once more, until chicken is thoroughly cooked. Remove meat to a serving dish. Add vinegar to pan, bring to a simmer and stir. Add salt if needed, and a little water, if sauce has reduced too much. Spoon sauce and prunes over chicken. Scatter cilantro on top and serve.

CHICKEN WITH PRUNES, APRICOTS AND HONEY

Steps:

• Heat the oil in a large pan, and brown the chicken pieces in batches.
• Pour off all but 1 tablespoon of the oil, and add the onion, cooking and stirring until soft.
• Stir in the spices and cook for 1 minute.
• Return the chicken to the pan, and toss to coat in the onion mixture.
• Add the stock and simmer, covered for 30 minutes or until the chicken is tender.
• Remove the chicken pieces from the pan; cover to keep warm.
• Add the honey, prunes and apricots to the pan, then simmer, uncovered, for about 10 minutes or until the sauce thickens slightly.
• Meanwhile, put sesame seeds in a small heated pan and cook, stirring over a medium heat until browned.
• Remove the seeds.
• Melt the butter in the same pan and cook almonsd, stirring until lightly browned.
• Return the chicken to the sauce, and cook covered until the chicken is hot.
• Serve sprinkled with sesame seeds, almonds and preserved lemon.

KOZANI CHICKEN WITH PRUNES, SAFFRON AND PAPRIKA

Steps:

• Put the chicken thighs in a large saucepan with 1 litre water and the saffron. Bring to the boil, then reduce the heat and poach for 10-15 minutes. Drain, reserving the cooking liquid.
• Heat the oil in a large saucepan over a medium-low heat and sweat the onion gently until very soft, about 10 minutes.
• Add the paprika, cook for 2 minutes. Add the chicken thighs, about 700ml of the cooking liquid and the prunes. Season with the salt and pepper and simmer for about 20 minutes, until heated through.
• If the sauce is very watery, remove the chicken, prunes and onions with a slotted spoon and keep warm while you reduce down the sauce, so that you have a small amount to spoon over each portion.
• Serve with rice.

MOROCCAN CHICKEN (WITH PRUNES)

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.

BRAISED CHICKEN WITH PRUNES

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.

CHICKEN WITH APRICOTS AND PRUNES

Steps:

• Heat the oil in a large, heavy saucepan over medium heat.
• Add the chicken and cook, turning, until golden-brown on all sides.
• Add the onion, ginger root, cinnamon, chicken broth or water, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover and simmer for 45 minutes. Baste often.
• If needed, add a little more broth or water. Add the apricots and prunes. Cover and simmer 15 minutes longer, or until cooked.
• Adjust seasoning. Serve garnished with pine nuts.

CHICKEN IN A PECAN AND ANCHO CHILE SAUCE

Steps:

• Heat a comal or small skillet over medium heat, and toast the stemmed, seeded ancho chiles until the skin changes color and the chiles begin to release fumes, about 1 minute. Remove from the heat and add the onion and garlic clove to the comal or skillet. Toast, flipping the onion and garlic clove from side to side, until charred on the outside and softened inside, 10 to 12 minutes. Remove from the heat, set aside and when cool enough to handle, peel the garlic clove. Alternatively, char the onion and garlic under the broiler. Preheat the broiler with the rack arranged at the highest setting and cover a small sheet pan with foil. Broil the garlic for 5 to 8 minutes, turning halfway through, and the onion for 10 to 12 minutes, flipping halfway through.
• Bring the chicken broth to a simmer in a medium saucepan. Add the pecans, prunes and toasted ancho chiles. Simmer for 10 to 12 minutes, until the chiles and prunes have rehydrated and plumped, and the pecans have softened. Set aside and let cool. Transfer to a blender, add the charred onion and garlic, and puree. If your blender is small, do this in batches.
• Season the chicken with the salt and pepper.
• Heat the oil in a large casserole or wide, heavy lidded skillet over medium high heat. Once hot, brown the chicken pieces, in batches, skin side down first then skin side up, until nicely colored, about 4 to 5 minutes on each side. Transfer to a bowl or plate as each batch is done.
• Reduce heat to low, and using the lid of the casserole or pan as a shield for splatters, pour in the pureed pecan sauce. It should bubble and splutter dramatically. Stir well, scraping all the bits up from the bottom of the pan, and return the chicken pieces to the pan. Cover, turn down the heat to medium low, and simmer for 40 minutes, stirring and scraping the bottom of the pan from time to time, until the chicken is completely cooked through and the sauce is thick and delicious. Taste and adjust seasoning.

CHICKEN WITH PRUNES AND OLIVES

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 375 degrees F. 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.

CHICKEN WITH PRUNES, OLIVES AND CAPERS

Steps:

• Combine the chicken, prunes, wine, wine vinegar, oil, oregano, capers, fresh garlic, chili peppers, salt and the bay leaves; turn to coat the chicken pieces well.
• Cover, and marinate in the refrigerater 8 hours, or overnight (do not marinate for more that 24 hours, as the vinegar will start to cook the chicken).
• If marinated for 24 hours, combine ingredients in a zip-loc plastic bag, seal and refrigerate.
• In a casserole dish, arrange the chicken in a single layer.
• Pour the marinade over the chicken.
• Sprinkle the brown sugar evenly over the chicken.
• Bake for 45-50 minutes, in a 350 degree oven, or until the chicken tests done.
• Remove the chicken to a large platter, and top with remaining pan juices.
• Remove the bay leaves before sprinkling the chopped basil over the chicken.
• Serve immediately.

CHICKEN WITH CARROTS, PRUNES AND RICE

Steps:

• Preheat oven to 350°F. Season chicken with salt and pepper. Heat olive oil in heavy large Dutch oven over medium-high heat. Working in batches, add chicken to pot and sauté until brown, about 8 minutes per batch. Transfer chicken to bowl. Add onion to pot and sauté until golden, about 5 minutes. Remove pot from heat. Spread 1/3 of carrots over onion, then 1/3 of rice and 1/3 of prunes. Arrange half of chicken atop prunes. Season with paprika, salt and pepper. Repeat layering with 1/3 each of carrots, rice and prunes. Top with remaining chicken; season with paprika, salt and pepper. Layer remaining carrots, rice and prunes over. Pour stock over. Cover pot and place in oven. Bake until chicken and rice are cooked through, about 1 hour.

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.

CHICKEN WITH TOMATOES AND PRUNES

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.
• Cooks' nte: Chicken can be made 1 day ahead and cooled, uncovered, then chilled, covered. Reheat before serving.