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Chicken with prunes

cheesecake17 Jan 16, 2013 02:38 PM

I'm looking for a recipe that has chicken and prunes in a light sauce. Don't remember where I saw the recipe, but it involved thin sliced chicken cutlets, dredged and browned. The sauce was prunes (maybe apricot) An carmelized onions. Don't remember the liquids.

Anyone make something like this? Have any advice?

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  1. t
    treb RE: cheesecake17 Jan 16, 2013 03:13 PM

    I've had Moroccan Tangine dishes with chic and prunes, excellent.



    1 Reply
    1. re: treb
      cheesecake17 RE: treb Jan 16, 2013 03:51 PM

      The first link didn't work FYI.

      Second recipe sounds good, thanks

    2. monavano RE: cheesecake17 Jan 16, 2013 03:28 PM

      Silver Palate's Chicken Marbella?

      12 Replies
      1. re: monavano
        cheesecake17 RE: monavano Jan 16, 2013 03:52 PM

        No, definitely wouldn't look twice at a recipe that calls for chicken with bones. The flavor combo sounds good

        1. re: cheesecake17
          magiesmom RE: cheesecake17 Jan 16, 2013 03:58 PM

          Really? Why not? It is much easier to keep the chicken moist, imo.

          1. re: magiesmom
            cheesecake17 RE: magiesmom Jan 16, 2013 04:09 PM

            I don't like chicken with bones. I'll cook it, but won't eat it.

            1. re: cheesecake17
              monavano RE: cheesecake17 Jan 16, 2013 04:31 PM

              I'll eat bone in or out. I'm defrosting boneless, skinless thighs for slow cooker Chicken Marbella, so thanks for posing the question.

          2. re: cheesecake17
            treb RE: cheesecake17 Jan 16, 2013 04:13 PM

            I'd recommend using boneless chicken thighs.

            1. re: cheesecake17
              Njchicaa RE: cheesecake17 Jan 16, 2013 04:23 PM

              My parents have made it many times with boneless skinless chicken breasts and it is still delish.

              1. re: cheesecake17
                foreverhungry RE: cheesecake17 Jan 16, 2013 06:38 PM

                That same recipe for chicken Marbella can easily be adapted to boneless chicken pieces. If there are recipes that you like and call for bone-in pieces, many can be worked to use boneless chicken to fit your needs.

                1. re: foreverhungry
                  cheesecake17 RE: foreverhungry Jan 17, 2013 06:06 AM

                  Thanks. Does this reheat well? Need to make it tonight to serve tomorrow night

                  1. re: cheesecake17
                    monavano RE: cheesecake17 Jan 17, 2013 07:43 AM

                    I've made Marbella many times and it does reheat well. My only word of caution is that don't overcook it the first time. Dark meat can take longer cooking times, but it's not quite like braising chuck or shoulder of beef and pork.
                    It can go too far. Other than that, like most braises, the flavors will meld even more if it's refrigerated for a day.

              2. re: monavano
                Terrie H. RE: monavano Jan 16, 2013 04:16 PM

                That recipe has been one of the most successful crowd pleasers I've known for nearly 20 years. Rather sad that someone "wouldn't look twice" at a chicken recipe that was on the bone. Guessing this is a "ladies who lunch" situation where people don't actually know that chickens have bones, fish have eyeballs, olives have pits -- you know, the real world.

                1. re: Terrie H.
                  DuchessNukem RE: Terrie H. Jan 16, 2013 05:31 PM

                  Ah, maybe a little harsh there, terrie. I know a number of folks who have chicken bone issues -- can't touch them, and/or shudder to watch others eat chicken wings, etc. It's interesting as a subset of other folks' distaste but not bothersome to me.

                  1. re: Terrie H.
                    cheesecake17 RE: Terrie H. Jan 17, 2013 06:06 AM

                    I know that chicken has bones, steak comes from cows, and olives have pits. My life is buys, reading time is short, and recipes that don't interest me don't usually get a second look. Same way that I don't really pay attention to shrimp/ pork since I keep kosher

                2. biggreenmatt RE: cheesecake17 Jan 16, 2013 05:42 PM

                  Chicken and prunes *screams* Moroccan- tagine aux poulet et pruneaux.

                  There's a jillion recipes online for this and a jillion ways to make it. Search for a recipe from Morocco and go heavy on the spices. Awesome.

                  1. sunshine842 RE: cheesecake17 Jan 17, 2013 09:18 AM

                    my biggest concern on using thin-sliced cutlets would be that the cutlets will be overdone and dry before the prunes get plump and soft.

                    Prunes and dried apricots are amazing with meats -- you might consider boneless breasts or thighs, rolled around partially-plumped fruit, then braised.

                    2 Replies
                    1. re: sunshine842
                      monavano RE: sunshine842 Jan 17, 2013 09:37 AM

                      Agree, however, you could hydrate the dried fruit in hot water and even use some of it in the cooking.

                      1. re: sunshine842
                        biggreenmatt RE: sunshine842 Jan 17, 2013 06:18 PM

                        Oops, I missed that part about the thin sliced breasts.

                        Suspect using a taginière or Dutch over would work to keep things moist, too. Great stuff!

                      2. g
                        GH1618 RE: cheesecake17 Jan 17, 2013 09:45 AM

                        It's on the cover of Cooking Light, Jan/Feb 2012. I made it once and added dried cranberries just because I had some. This one is called "Double Plum Baked Chicken" (with plum wine).

                        1 Reply
                        1. re: GH1618
                          wyogal RE: GH1618 Jan 17, 2013 09:49 AM

                          looks good

                        2. Caitlin McGrath RE: cheesecake17 Jan 21, 2013 09:59 PM

                          Too late for your purposes in posting, I think, but for a quick recipe with some Moroccan-ish flavor, I like this one a lot - with the caveat that the sauce is so much better made a day ahead and reheated that I wouldn't do it another way. Boneless, skinless thighs reheat well, but I think that overcooks b/s breasts so if using breasts, I'll brown them, then let them finish cooking in the sauce I made ahead of time.


                          1 Reply
                          1. re: Caitlin McGrath
                            cheesecake17 RE: Caitlin McGrath Jan 22, 2013 06:16 AM

                            I ended up making a recipe from a friend, very similar to this. The onions carmelized for about30 minutes. It was a hit, and I'll definitely make it again

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