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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
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This is a mildly spicy chicken dish that I adapted from a recipe in Good Food Magazine. I have only tried it with prunes so far and cannot vouch for how it would turn out with mi-cuit plums. Ingredients:
2 teaspoons olive oil |
1 onion, chopped |
1 garlic clove, minced |
1 teaspoon turmeric |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
1/2 teaspoon ground coriander |
2 boneless skinless chicken breasts, sliced into strips |
280 ml chicken stock |
2 tablespoons tomato paste |
200 g mi-cuit plums or 200 g ready to eat prunes, stoned and halved |
Directions:
1. Heat the oil in a large frying pan. Add the onion and cook until just golden.
2. Add the garlic and cook for 1 minute only, then add the spices and stir for another minute.
3. Add the chicken strips and cook until browned (about 5 minutes).
4. Add the stock and paste and cook for 15 - 20 minutes on a medium-low heat, remembering to add the plums/prunes for the last 5 minutes.
5. Serve with brown rice or cous cous.
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