Chicken with Prunes, Honey and Cinnamon
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 tablespoon olive oil
- 800 g chicken breast fillet (s)
- 450 ml chicken broth
- 3 tomato (s)
- salt
- pepper
- 125 g prunes
- 1 teaspoon honey, more liquid
- 1 tablespoon ginger, freshly grated
- 50 g raisins, (or currants)
- 1 pinch (s) turmeric
- saffron
- 150 ml water
- Sesame, toasted
- 1 stick cinnamon
Print Recipe
Pin Recipe Instructions
- Scald tomatoes, peel them and cut into pieces.
- Heat the oil in a saucepan and brown the chicken breast in it. Add the cinnamon stick, tomatoes, stock, salt and pepper. Heat the contents of the pot until just boiling, then cover and simmer carefully for about 30 minutes, then remove the lid towards the end of the cooking time.
- In the meantime, cook the prunes with honey, ginger, raisins, turmeric and saffron in the water for 15 minutes until they are soft. Place the chicken breast in a preheated serving bowl and keep warm.
- Let the cooking liquid reduce a little. Add the plum mixture and heat both for about 1 minute. Pour over the chicken breast and sprinkle with the toasted sesame seeds.
- This goes well with rice or couscous.
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