Chicken With Prunes And Chiles Recipes

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 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.

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.

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 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.

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.