ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Saffron Chicken With Prunes

Yield 4 servings

Ingredients

  • 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

Nutrition Information

  • calories 340
  • fat 8.7 g
  • cholesterol 66 mg
  • sodium 396 mg

How to Make It

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

  2. 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.

  3. 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.