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Saffron Chicken With Prunes

Saffron Chicken With Prunes

Southern Living NOVEMBER 1997

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 340
  • Fat: 8.7g
  • Cholesterol: 66mg
  • Sodium: 396mg
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Saffron Chicken With Prunes recipe

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