Honey-Ginger Chicken with Walnuts and Prunes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 tablespoons olive oil.1 medium onion, diced.1 tablespoon Berbere or Garam Masala spice.1 tablespoon fresh chopped ginger.7 boneless skinless chicken thighs (or 2 whole chicken breasts)1/2 cup chicken broth.juice from 1 orange. (or lemon)3 tablespoons honey.20 pitted prunes.20 walnut halves (about half a cup)
1) In the bottom of a flame-proof tagine, heat oil over medium heat. Add the diced onion, ginger, and Berbere spice blend. Stir and cook for about 5 minutes. Add the chicken, and slide it round so that the meat is in contact with the bottom of the tagine.
2) Add the broth and orange juice. Bring this to a boil. Add the honey, and stir to mix it into the mixture. Cover with the tagine lid, and let simmer for about half an hour.
3) Add the prunes and walnuts. Give the mix a slight stir to incorporate everything together. Put the lid back on, and let everything simmer for about 10 to 15 minutes, or until the chicken is no longer pink inside, and the prunes are plump.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user TESTYCATLADYP.
2) Add the broth and orange juice. Bring this to a boil. Add the honey, and stir to mix it into the mixture. Cover with the tagine lid, and let simmer for about half an hour.
3) Add the prunes and walnuts. Give the mix a slight stir to incorporate everything together. Put the lid back on, and let everything simmer for about 10 to 15 minutes, or until the chicken is no longer pink inside, and the prunes are plump.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user TESTYCATLADYP.
Nutritional Info Amount Per Serving
- Calories: 498.0
- Total Fat: 23.6 g
- Cholesterol: 100.8 mg
- Sodium: 227.3 mg
- Total Carbs: 49.0 g
- Dietary Fiber: 5.5 g
- Protein: 27.5 g
Member Reviews