You don’t have to be 79 years old to enjoy a prune. While they may help you in the digestion department – they are also delicious. I do however, understand why they are marketed as “dried plums”. Either way, they have been used for centuries in many cultures and in a multitude of cooking applications. Below is one of my favorite.
I often make it for Rosh Hashana – our Jewish new year since we make sweet dishes to symbolize a sweet new year. I know we are in mid March – but who says I can’t have a sweet spring? (or a different weeknight meal)
“Tagine” is a North African dish named after the pot it is cooked in. The Moroccan version, which I based my dish on- has a complexity of warm, earthy spices (cinnamon, ginger,cloves, cumin, paprika and turmeric) which truly make this dish unique.
I received a nice delivery of a pound each of prunes, Turkish apricots and slivered almonds from Oh Nuts! I first learned about this company from a client I used to cook for. While cooking Shabbat meals for her and her family, I would often munch on cereal and add a bit of dried blueberries and almonds that she always had plenty of. That was the first time I tried a dried blueberry and I loved it.
Oh nuts is a family company that has an amazing selection of nuts, seeds, dried fruit, baking items, gift baskets, and even chocolate! Everything is kosher and I highly recommend their products. It’s great that you can customize your order – for example, if you only enjoy the red jellybeans…they can do that! (I didn’t order any, but they did include 2 small packs for me to enjoy)
This recipe is deliciously different and your taste buds will thank you.
1 pound of chicken (bone-in)
1 cup red wine
spices (to taste)
1. Season chicken liberally with the spices (use to your liking). Sear in olive oil until browned on all sides.
2.Remove chicken from pan, add diced onion and saute until translucent. Add wine and stir all around ( deglaze the pan ) – make sure to get the bits at the bottom of the pan. Reduce the wine and then add the chicken back to the pan.
3. Add enough water (chicken or veg stock will work too) to cover the chicken about half way. Add prunes and apricots, cover the pan and cook for about 45 minutes – 1 hour on low heat.
4. Add the slivered almonds and chopped parsley for garnish (I didn’t have any – which is why my picture wasn’t great) Chicken should be tender, but not falling off the bone.