Saffron Chicken With Prunes

Southern Living
4 servings


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8 ounces dried pitted prunes
1/2 teaspoon saffron
1 1/2 cups water
4 (4-ounce) skinned and boned chicken breast halves
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 tablespoon olive oil
1 large onion, chopped
1 1/2 teaspoons diced candied ginger
1 (3-inch) cinnamon stick
3 tablespoons sliced almonds, toasted
2 tablespoons minced fresh parsley


Combine prunes, saffron, and 1 1/2 cups water in a large bowl; let stand 1 hour. Drain, reserving liquid, and set aside.

Sprinkle chicken with salt and pepper; cook in hot oil in a large skillet about 5 minutes on each side. Remove chicken, reserving drippings in skillet; keep chicken warm.

Sauté onion in reserved drippings 5 minutes; add prunes, reserved prune liquid, ginger, and cinnamon stick. Bring to a boil over medium-high heat. Reduce heat, and simmer 5 minutes or until mixture is reduced to 1 cup. Add chicken; cook 5 minutes or until chicken is done. Remove and discard cinnamon stick. Sprinkle with almonds and parsley.

Created date

October 2003

Nutritional Information

Calories 340
Fat 8.7 g
Cholesterol 66 mg
Sodium 396 mg