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Chicken with Green Olives & Prunes
Submitted by Anonymous on Tue, 02/05/2008 - 22:13.
64
vote
Summary
| Yield | |
|---|---|
| Source | eatingwell |
| Prep Time | 30 minutes |
| Tags | Salads |
Description
The delicious combination of sweet, tart and savory flavors makes a simple dish the star of a weeknight meal. Serve with whole-wheat couscous, to soak up the tasty sauce, and North African Spiced Carrots.
Ingredients
- 1 1⁄4 lb boneless, skinless chicken thighs, trimmed of fat
- 1 t extra-virgin olive oil
- 1 c reduced-sodium chicken broth
- 1⁄4 c red-wine vinegar
- 1⁄4 c chopped pitted green olives, such as spanish, cerignola or cracked green
- 1⁄4 c chopped pitted prunes (dried plums)
- freshly ground pepper to tase
Instructions
Pat chicken dry with a paper towel. Heat oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until browned, about 2 minutes per side. Add broth and vinegar to the pan; bring to a simmer, stirring. Add olives, prunes and pepper; reduce heat to low. Cover and cook until the chicken is tender and no longer pink in the center, 12 to 15 minutes. Transfer the chicken to a plate. Spoon sauce over the chicken and serve.
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