• The MS Cookbook

Chicken with Prunes

Another chicken dish with a Middle Eastern flavor, this dish uses cinnamon, prunes, and almonds to add a rich flavor and texture to the meal. This dish also reminds people of a tagine. INGREDIENTS 4 chicken breasts 20-30 pitted prunes

2 large red onions 1 cup almonds 3 tsp cumin 2 tsp turmeric 2 tbsp cinnamon powder 1 cinnamon stick 1 tsp ginger powder 1⁄2 cup olive oil 1/3 cup water 1⁄4 tsp salt pinch of black pepper

1) Put the chicken breasts on a large plate.

2) Mix all the spices together and rub the chicken breasts with the spice mixture using your hands.

3) Set aside for 15 minutes.

4) In a small pan, cook the prunes with the cinnamon stick and water.

5)Cover the pot and bring the water to a boil.

6) Once the water is boiling, lower the ame and cook for an additional 30 minutes.

7) Slice the onions and sauté in a large pot in some of the olive oil.

8) Add the chicken breasts to the onions and let brown on both sides.

9) When all the chicken breasts are brown on both sides, lower the flame and let cook on very low flame for 30 minutes.

10) Preheat oven to 400 degrees.

11) Transfer chicken breasts to a baking pan and cover with the cooked prunes in the water they were cooked in

12) Cover the chicken with almonds and bake for 20-30 minutes.


13) Arrange chicken breasts on platter with prunes and sauce.


14) You can serve with sweet potatoes and green salad.

0 views0 comments

Recent Posts

See All

Chicken in a Pot

Chicken prepared in a pot is a staple dish in our house that I often think about when I don’t have much time to prepare a meal and I want to serve something substantial and beautiful to eat. This reci

Chicken Tangine

Tagines also require a special pot but if you don’t have one you can use a good iron or ceramic pot that you can put in the oven for hours. The seasoning is everything in a tagine as the herbs need to

Curried Chicken

I use fresh chicken breasts for this dish as they soak up the flavors of the curry, fresh ginger, and other spices. I like to serve this dish in a deep pot that allows me to serve it in the broth. It’