Recipe | Chicken
Roast Chicken with Dried Fruit

Based on a nominally Spanish recipe by Anya von Bremzen. The main advantage of this dish is that it, being based on a pre-cooked chicken, can be prepared in 30 min.

1 tablespoon olive oil
1/2 cup pitted prunes
1/2 cup dried apricots
1/2 cup pitted dried sour cherries
2 tablespoons pine nuts
10 cm strip of orange zest
10 cm strip of lemon zest

  • Add to a heavy pan
  • Cook over medium heat until fruit starts to brown (3-5 min)

1/2 cup port
1 small cinnamon stick

  • Add to pan
  • Cook until syrupy (about 5 min)

1 roast chicken (possibly store bought)

  • Cut into eight pieces and set aside. .
  • Reserve the juices and add to the pan with the fruit.

2/3 cup chicken stock

  • Add to the pan.
  • Bring to boil.
  • Simmer until reduced (about 5 min).
  • Add the chicken pieces to the pan.
  • Turn the chicken pieces to coat thoroughly.
  • Simmer until chicken heated through and sauce reduced further (about 10 min).
  • Serve.