Chicken With Prunes

Chicken with prunes, or Poyo con Prunes as it’s called in Ladino, the language
of the Sephardic Jews of Thessaloniki, is one of the most delicious traditional
Sephardic recipes. Dried fruits and meat are a common combination in Sephardic
and Northern Greek cooking. I paired this chicken recipe with an Agiorghitiko
red wine from Nemea.

Servings:

Author:

Instructions

1 Pat dry the chicken using paper towels.
2 Heat 3 tablespoons of olive oil in a heavy frying pan and fry the chicken until
it begins to brown. Transfer the chicken to a plate and season with salt and
pepper.
3 Meanwhile, slice the onions into thick rings and finely chop the garlic.
4 Add the onions to the oil in the pan, cook over medium low heat, and scrape up
the bottom of the pan to loosen any bits left from browning the chicken.
5 Meanwhile, grind the coriander seeds in a mortar with a pestle. (You can also do
this in a spice grinder.)
6 Add garlic to the pan and saute until transparent, a minute or so. Add the
cayenne pepper, cinnamon, ground coriander seeds, and a few prunes and mash them
in the pan with the side of a spoon. Add the tomato paste next and cook it for 3
minutes. Add red wine and bring to a simmer.
7 As soon as the alcohol in the wine is evaporated, add the chicken broth and the
tomatoes, and the rest of the prunes. Season with salt and pepper. Add the
cinnamon stick. Simmer over low heat for 15 to 20 minutes until the sauce
thickens.
8 Add the chicken to the pan, spooning the sauce over it to cover. Place the lid
on the pot and simmer over low heat for about 40 minutes or until the chicken is
tender. This tastes even better if the chicken is cooked several hours in
advance and reheated before serving.

Chicken With Prunes

🧂 Ingredients

Instructions

Welcome to RecetteBook