Culinary Inspiration and Artistic Creativity
June 22, 2011
Chicken with Carrots, Onions and Prunes
This succulent chicken dish is made with carrots, onions and prunes. Sweet, savory and delicious!
8 chicken thighs, bone-in, skin-on
1/2 tsp. cinnamon
1 1/2 tsp. cumin
1 tsp. ground ginger
1/4 tsp. cayenne pepper
chili flakes (or more)
salt and pepper
1 tbsp. oil
2 carrots, peeled and sliced
1 large onion, sliced
2-3 cloves garlic, pressed
6-8 mushrooms, washed and sliced
1/2 cup fresh parsley, finely chopped (or more)
10 prunes, cut in half
1-2 tsp. honey
1 cup hot water
1 cube chicken or vegetable boullion
1 tbsp. corn starch
In a large bowl, combine spices. Wash chicken and pat dry. Place chicken in bowl and turn to coat with spices.
Heat oil on medium heat in a large pan. Fry chicken pieces about 3 minute per side, or until spices have browned. Remove chicken from pan and arrange in a large and deep baking dish. Set aside.
Add onions, garlic and carrots to the pan and stir fry for 4-5 minutes. Add mushrooms, prunes and parsley, and saute for a minute.
Transfer the vegetables into the baking dish with the chicken.
Combine boiling water with stock and honey. Stir until dissolved. Add cornstarch and dissolve.
Pour over chicken and vegetables.
Cover with tin foil and bake in a preheated oven at 350F for 15-20 minutes, or until chicken is fully cooked.
Serve with couscous or rice and a green salad.
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No Refined Sugar
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