Wednesday, June 16, 2010

Prunes & Poultry - Moroccan Style Chicken

What to do with all those dried prunes when you become "regular" again? Try the Chintzy Constive Chef's Moroccan Chicken recipe, of course.

Combine easy-to-get pungent Middle Eastern spices like paprika and cumin, then fold in creamy yogurt, with a sprinkle of dried nuts, and finish with dried prunes (which sweeten this baked chicken entree). It's a heady, complex mix that's immensely satisfying and cleansing.

For a more interesting texture I added some nuts that you can get at your local liquor store. Peanuts work well, and my local 99c only Store also carries small packages of almonds, cashew pieces, and pistachios. For this recipe I used roasted almonds. Any local nuts will work.

Moroccan Chicken is assembled in a minute, then baked in the oven for an hour and a half -- done and ready to serve with minimal effort, but maximum flavor.

Ingredients (serves 2-3)
  • 3 chicken leg quarters - about 3 pounds. Okay to use any chicken pieces.
  • 6 - 7 ounce package of pitted prunes - if you use prunes with pits, be sure to warn fellow diners!
  • 1 small container of yogurt - optional. About 6 oz. Since you are cooking with fruit, any type of yogurt is okay.
  • 3-4 oz. package of nuts - optional. Any type, I used roasted almonds - peanuts, cashews and pistachio are good.
  • 1 whole onion - chopped.
  • 1 tablespoon of garlic - chopped.
  • 1 cup of stock (or water) - vegetable or chicken.
  • 1 tbsp. paprika
  • 1 tbsp. cumin
  • 1 tbsp. powered ginger - optional.
  • Salt and pepper to taste - if nuts are salted, then leave it out.

In a large pot add chopped onion and garlic. Sprinkle on seasonings, including: cumin, paprika, salt and pepper. Add prunes, yogurt and water or stock - mix well. Place chicken pieces on top and spoon liquid mixture over chicken.

Bake uncovered at 350 degrees for one hour (hi, I am the 2014 version of The 99 Cent Chef and one hour of baking should be enough - I am now wiser and older.)

 Baste chicken with sauce a few times during baking. With the chicken on top, it will brown nicely. When done, remove from oven and skim off some fat if you want to. If you are using breast meat only, then reduce baking time by 15 minutes.

* I was introduced to Chicken with Prunes by our friend Stacey. She made it simply with chicken, prunes, liquid (white wine or stock), salt and pepper. You can do this too. Just add a cup of stock to chicken pieces and prunes, then season, and bake uncovered an hour. It will taste delish.


Dinah Soar said...

Oh this...a definite 'will try'. I love Indian food and Moroccan has similar spices. Will have to wait though...finally headed to TX..and on the 'to do' list is a visit to the area 99 cent store. May make this recipe during my visit to our kids, if they're game.

Jalet said...

If I am not mistaken this wonderful recipe does not include when to add the prunes in the mixing/cooking directions. I added them at the end of all the mixing after the chicken was in. This is dinner tonight with jasmine rice and green salad with cucumbers and radishes.

Billy Vasquez said...

Thanks Jalet, I updated the recipe.

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