Chicken in Prune Sauce

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I am always looking for new ways to cook chicken, and this recipe caught my attention while I was browsing through a Persian cookbook. I figured that the flavor contrast between the chicken and prunes is compelling and would result in a unique dish.

I was indeed right! The chicken turned out very tender and its savory notes were perfectly balanced by the rich sweetness of the prunes. The interplay of flavors was a delightful experience that is both satisfying and heartwarming.

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Chicken in prune sauce

Yield: 4

Author: Fida Milki

Ingredients

For the chicken:

• 1 onion finely chopped
• 1/2 cup lemon juice
• Salt and pepper to taste
• 1 tsp ground turmeric
• 1/2 tsp paprika
• 2 bay leaves
• 3 pounds chicken (breasts or thighs or a mix of both)

For the sauce:

• 12 prunes pitted
• 4 cups chicken broth
• 1 onion finely chopped
• 1 tbsp turmeric
• 1/2 cup tomato paste
• 1/2 cup lemon juice
• Salt and pepper to taste
• 1 tablespoon ground cinnamon
• 1 tbsp honey

Instructions

Instructions:

1. Place the onion in a big mixing bowl.
2. In a saucepan, mix the lemon juice with the salt and pepper, turmeric, paprika, and bay leaves. Bring to a simmer for 30 seconds then remove from heat and add 1/2 cup of ice to cool down the mixture.
3. Pour the mixture over the onion in the bowl then add the chicken and massage slowly with the mixture.
4. Cover with a plastic wrap and place in the fridge to marinate overnight.
5. The next day, prepare the sauce.Place the prunes in a saucepan and add 1/2 cup water. Bring to a boil then transfer the mixture to a food processor and blitz until you get a thick paste.
6. Heat the chicken broth and keep it hot for use in the next step.
7. Heat 2 tablespoons of olive oil in a pot and add the chopped onion. Cook stirring occasionally until golden. Add the turmeric and cook until fragrant for 1 minute. Stir in the tomato paste and mix until it becomes shiny for about 1 minute.
8. Deglaze the pan with the lemon juice and add the hot chicken broth, salt and pepper, cinnamon and honey.
9. If the sauce is too thick add a little water then bring to a boil, cover the pot and simmer for 1 hour.
10. Remove from the heat and let sit at room temperature until an oil film forms on top.
11. Preheat the oven to 400 degrees F (200 C).
12. Remove the chicken from the marinade and let sit at room temperature for 10 minutes.
13. Grease a baking sheet with olive oil and lay the chicken pieces on it.
14. Place the sheet in the heated oven and cook the chicken for 30 minutes until golden brown.
15. Remove from the oven and transfer the chicken pieces to a serving platter.
16. Pour the sauce all around the chicken.

Notes

Serve with rice or quinoa!