Saffron Chicken With Prunes |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
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 |
Directions:
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.
|
|