Summary

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

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Instructions

1. Scald tomatoes in boiling water for 1-2 minutes until skins split. Peel and cut into pieces.
2. Heat olive oil in a saucepan over medium-high heat. Brown the chicken breast(s) on both sides, about 4-5 minutes per side.
3. Add cinnamon stick, tomatoes, chicken broth, salt, and pepper to the saucepan. Bring to a boil, then cover, reduce heat to medium, and simmer for 30 minutes. Remove the lid for the last 5 minutes.
4. While the chicken cooks, combine prunes, honey, ginger, raisins, turmeric, and saffron in a separate saucepan with 150 ml water. Heat over medium and simmer for 15 minutes until prunes are soft.
5. Transfer the cooked chicken breast(s) to a preheated serving bowl and keep warm.
6. Let the cooking liquid reduce over medium-high heat for 2-3 minutes until slightly thickened.
7. Add the prune mixture to the cooking liquid and heat together over medium heat for 1 minute.
8. Pour the sauce over the chicken and sprinkle with toasted sesame seeds.
9. Serve with rice or couscous.