Moroccan Chicken and Prunes

Michael’s Moroccan Chicken and Prunes

• 4 large, boned chicken breasts
• 1 lb high-quality, pitted prunes
• ~10 T extra virgin olive oil
• ~3-4 T clear, light honey
• ~ 2 T grated fresh ginger
• ~ 1-2 T chopped, salt-cured capers (brined fine, too)
• ~ 2 t ground cumin
• 1 small-medium red onion, diced
• 3 large cloves fresh garlic, minced
• 1.5 c good white wine
• Lots of chopped fresh cilantro
• 4 oz (about a large handful) of dry, oil cured black olives (not Greek or Kalamata), preferably with Herbes de Provence.

In a small bowl, mix ~10 Tbsp olive oil with 3-4 Tbsp clear honey (whiter is better). Whisk in ~2 tsp cumin, about a tablespoon of grated fresh ginger, and about a HEAPING tablespoon of chopped, salt-preserved capers. Add 3 minced cloves of garlic and a diced, small-medium red onion.

Lay four boned chicken breasts and a pound of high-quality pitted prunes in a French or Dutch oven (or casserole). Coat prunes and chicken with oil/honey/onion mixture. Then add to the dish 1.5 cups good white wine (we liked a Sauvignon Blanc) and one handful of chopped cilantro. Also, add 3-4 oz (large handful) of pitted, dried black olives (cured in oil (not Greek or Kalamata), preferably with Herbes de Provence).

The chicken and fruits should fit tightly in the pan and shouldn’t be layered too deeply (not much more than one layer of fruit on top of chicken). If the liquid doesn’t just cover the fruit and chicken (you don’t want it swimming, but you do want all the prunes submerged), whisk together some more oil, honey, cumin and ginger and add a splash more white wine.

Let sit on counter for 45 mins (or in fridge for an hour or more).

Place in preheated oven at 350 degrees F for 40-45 minutes. Prunes and olives should be succulent and soft. Chicken should be perfectly moist. Very little liquid will actually be left in pan after serving.

Serve with couscous, rice, or saffron rissotto. Garnish with fingertips-full pinch of fresh chopped cilantro. Be prepared for a mind-numbingly pleasurable experience if you do this with the saffron risotto.