Chicken with ginger and cinnamon prunes

Recipe from: 7/20/2000 12:00:00 AM
Ingredients 17
Servings 1


Serving Change
  • 5
    ground ginger
  • salt and freshly ground black pepper
  • 8
    chicken pieces
  • 375
    stoned prunes
  • 1
    cinnamon stick
  • 80
  • 200
    whole blanched almonds
  • 2
    onions, preferably red, sliced
  • 2
    saffron or turmeric
  • 3
    ground cinnamon
  • 4
    small onions, preferably red
  • 4
    red peppers
  • 15
    cumin seeds
  • 10
    coriander seeds
  • salt and freshly ground black pepper
  • oil


Preheat the oven to 200 ºC. Rub the ginger, salt and freshly ground black pepper into the chicken and set aside for 30 minutes. Prepare the oven-roasted vegetables: Quarter the onions and peppers and place in an ovenproof dish. Sprinkle with cumin, coriander seeds and salt and pepper, and drizzle with oil. Roast for about 30 minutes until the vegetables are just tender and the edges begin to brown. Place the prunes in a saucepan and add just enough water to cover. Add the cinnamon stick and bring to the boil. Simmer gently for about 20 minutes. Melt half the butter in a pan and add the almonds. Stir-fry gently until golden brown. Remove from the pan and drain on paper towelling. Fry the chicken pieces until golden brown on both sides and remove from the pan. Fry the onions in the remaining butter until translucent. Add the saffron and cinnamon and stir-fry for another minute. Add the chicken pieces and prunes with the cooking juices and simmer for about 30 minutes until the chicken is tender and flavoursome. Remove the cinnamon stick just before serving, sprinkle the chicken with almonds and serve with the oven-roasted vegetables and yellow rice. Serves 4-6.

Read more on: poultry  |  roast

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