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How To make Chicken with Apricots, Sweet Potatoes, and Prunes
6 Chicken breast halves
(boned and skinned) 3/4 c Dried prunes
1/2 c Dried apricots
1 tb Olive oil
3 tb White vinegar
1/2 c Dry vermouth
2 Garlic cloves; minced
1 1/2 tb Brown sugar
1 tb Oregano
1/2 ts Salt
2 c Sweet potatoes; peeled,
:
cut into 1/2-inch cubes Place the chicken breasts in a medium bowl or casserole. Combine the prunes, apricots, olive oil, vinegar, vermouth, garlic, brown sugar, oregano, and salt. Pour over the chicken. Cover and marinate in the refrigerator for several hours or overnight. When you are ready to bake the chicken, place the sweet potato cubes in a saucepan with water to cover. Bring to a boil and boil gently for 3 minutes. Drain and set aside. Remove the chicken from the marinade. Arrange the pieces in a shallow baking pan. Spread the marinade over the chicken, cover with the sweet potatoes, and bake covered at 350 degrees F. for 30-45 minutes, until the chicken and sweet potatoes are fully cooked. Per Serving: Calories: 323 Protein: 30 grams Carbs: 30 grams Sodium: 251 mg Fat: 5 grams (14% of calories) * Adapted from "Eater's Choice" by Ron & Nancy Goor * Published in: Nutrition Action Healthletter (CSPI) * Typed for you by Karen Mintzias
How To make Chicken with Apricots, Sweet Potatoes, and Prunes's Videos
Za'atar Roast Chicken with Olives & Prunes
Za’atar roast chicken is a flavorful one-pan dinner that is full of flavor. It takes a few minutes to put together which makes this dish perfect for a weeknight dinner yet, fancy enough for a nice dinner party. Za’atar on its own packs a punch with the Mediterranean flavors of thyme, oregano, sumac, and sesame. The prunes and olives take it to another level with some sweetness and earthy goodness.
Print this recipe here:
1 chicken (3.5-4 lbs.) cut into quarters
¼ cup olive oil
¼ cup fresh lemon juice
1.4 cup fresh orange juice
4-5 large garlic cloves, grated
2-3 tablespoons harissa or pureed roasted red peppers
The spices:
• 4 heaping tablespoons za’atar
• 2 tablespoons sumac
• 1-1.5 teaspoons salt
• 1 teaspoon ground cumin
• Crushed red pepper flakes, to taste
1 cup prunes, dried apricots, or dried figs
1 cup olives
Preheat the oven to 425 °F, 220 °C.
Cut deep slits in the chicken pieces and place them in a 9 by 13-inch baking pan.
Combine the lemon juice, olive oil, orange juice, garlic, and harissa in a bowl. Whisk together and pour over the chicken.
Sprinkle all of the spices over the chicken and toss to coat.
Add the prunes and olives to the pan.
Bake in the center rack of the oven, uncovered, for 45 minutes.
Flip the chicken pieces over and bake 20-25 more minutes.
Serve with Mediterranean Rice Pilaf, Brussel Sprouts, Roasted vegetables, Couscous, or a salad with some toasted bread to soak up the zesty sauce. Enjoy!
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CHICKEN TAGINE WITH POTATOES | Simply Everything
Here is the recipe for this morrocon dish:
-1 whole chicken or 6-8 chicken legs
-1 onion
-2 tblsp finely chopped ginger
-3 cloves finely crushed garlic
-3-6 tblsp olive oil
-salt and black pepper to taste (for the chicken)
-1 tsp Salt (for the sauce)
-1 tsp black pepper(for the sauce)
-4 roughly chopped tomatoes
-2 tsp ground cumin
-1 tsp ground cinnamon
- 450ml chicken stock
-1 cup water (needed for the addition of potatoes)
-1-2 potatoes (cut into cubes)
-75g pitted prunes (can be bought in tins)
-75g dried apricot (cut into fours)
-1 preserved lemon or 6-8 pieces of lemon
- coriander to garnish
Hope you try this recipe out as the addition of fruit is a weird yet delicious combination.
Let me know what other recipes I should try.
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Moroccan Lamb With Potato & Raisins | Gordon Ramsay
This super simple Moroccan lamb dish is the perfect main that will surely impress any guest.
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Roasted chicken with prunes recipe/Chicken karasia recipe/Prunes recipe
Roasted chicken with prunes recipe/Chicken karasia recipe
Prunes recipe
Ingredients
2 whole chicken
1 tbsp chicken spices
1 tbsp mixed spices
1 tbsp cumin
1 tbsp pabrika
1/2 tbsp black pepper
2 tbsp salt
2 tbsp olive oil
pyrex ingredients
1 cup water
1/2 cup olive oil
1/4 cup vinegar
1/2 tsp cumin
1/2 tsp coriander
1tsp salt
1/2 tsp pabrika
1 tsp rose mary
1 tsp dry mint
5 pcs blend karasia(1/2 cup water)
1 cup karasia(prunes)
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Chicken Tagine With Preserved Lemon, Olives And Dried Fruits
The tagine is a dish with a colorful and flavorful sauce that we want to prepare and share with the people we love. As a bonus, it is very easy to make.
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???????? Ingredients for 4 people
Marinade:
4 chicken thighs
½ tsp peppercorns
1 tsp cumin seeds
1 tsp salt
1 tbsp turmeric powder
1 tbsp red pepper flakes
1 preserved lemon
3 tbsp lemon juice
1 tsp salt
250g onions
30g garlic
2 tbsp grated ginger
15g parsley
15g cilantro
1kg canned tomatoes
700g firm potatoes
200g green olives with pits
12 dried apricots
12 prunes with stones
30g raisins
15cl olive oil
???? Music ????
Sweetly My Heart - Asher Fulero
Life in Romance - Twin Musicom
TZIMMES
TZIMMES RECIPE
By Lisa Goldstein
INGREDIENTS
One 16 oz bag carrots (baby carrots or peel and cut in small chunks)
4 sweet potatoes, peeled and cut in smallish chunks
1-1/2 cups prunes
1/2 cup golden raisins
1 bag dried apricots, cut in 1/4s
1/2 cup honey
2 Tbls brown sugar
Cinnamon and ground ginger to taste
3 cups boiling water
DIRECTIONS
Cover dried fruit with boiling water for about 30 minutes. Add remaining ingredients. Simmer on stove for 15-20 minutes. Stir periodically. Finish in the oven at 350 degrees about 30 minutes or until carrots and sweet potatoes are soft.
Lisa Goldstein serves as Cantorial Soloist & Educator of Temple Chai. In addition, she has a home-based business called Challahluya!, specializing in her unique challah and other holiday treats. For more info contact Lisa lisa@templechaisa.org