The chicken deserved one of the main places on our tables because of its universality. The bird perfectly tolerates any of the ways of cooking and is combined with a wide variety of additives. One of the most popular in the holidays is a chicken with prunes. Dried plums can be used as a mixture for stuffing a bird or added during extinguishing and baking to give a light sweetness.
Chicken stew with prunes
The Malaysian variation of a stewed chicken is categorically different from the recipes of this dish that are familiar to us. In the process of preparation, a huge amount of aromatic spices is added to the bird, and the prunes themselves later turn into glaze.
Ingredients:
- chicken (shanks) - 1.2 kg;
- Ground turmeric - 1/2 tsp;
- a badger star - 2 pcs .;
- cloves - 2 buds;
- 1 cinnamon stick;
- ground curry - 2 tbsp. spoons;
- soy sauce - 35 ml;
- granulated sugar - 10 g;
- prunes - 8-10 pieces;
- shallots - 110 g;
- garlic teeth - 4 pcs .;
- ginger root - 1 pc. (2.5 cm).
Preparation
Wash and chopped chicken drumstick sprinkle with a generous pinch of salt and turmeric, then leave for 15 minutes. Heat the oil in the brazier and brown the chicken on it for 8 minutes. After a while, add anise, cinnamon, cloves and a fragrant paste made from ground garlic teeth, shallots and ginger root. After 3 minutes, add curry, and after a couple of minutes, pour in half a cup of water, soy sauce, put in the sugar and a little more salt. Throw prune pieces and simmer for 25 more minutes.
Take out cinnamon, carnation buds and anise, and cooked chicken in a sauce served with boiled rice or any other preferred side dish.
Repeat the recipe for chicken with prunes and can be in the multivark, for this, poultry and spices are first fried in "Baking", and after adding the liquid and prunes go to "Quenching" for half an hour.
Chicken fillet stuffed with prunes
A truly festive hot can become chicken fillet rolls filled with chopped nuts and prunes. This dish will require a little more time to prepare, but at the same time it will ensure a dizzying success among all the eaters at the table.
Ingredients:
- chicken fillet - 1 piece;
- bacon - 210 g;
- minced pork - 710 g;
- prunes - 10 pieces;
- walnuts - 12-15 pieces;
- bread crumb - 2 items;
- grated cheese - 55 g;
- eggs - 2 pieces;
- fresh rosemary - 1 branch;
- sage - 1 tbsp. a spoon;
- dry white wine - 480 ml.
Preparation
Divide one double chicken fillet into two layers of equal thickness. Cut the bacon and fry it brown. On the melted fat, brown the minced pork. Drain excess fat, add walnuts with prunes, and after a couple of minutes, remove the meat stuffing from the fire. After cooling the meat, combine it with bread crumbs, grated cheese, eggs and herbs. Do not forget about the salt. Lay the filling over each fillet and roll into a roll. Each roll is not wrapped with a synthetic thread, put it on a baking tray and pour it with wine. Chicken with prunes and walnuts should be held in the oven for at least an hour at 200 degrees.
Chicken Recipe with Prunes and Olives
Ingredients:
- chicken thigh - 2.3 kg;
- flour - 55 g;
- dry white wine - 235 ml;
- vinegar - 35 ml;
- cloves - 2 buds;
- garlic teeth - 2 pieces;
- a peel of one lemon;
- prunes - 2/3 of a century;
- olives - 1/4 tbsp.
Preparation
Chop the leg over the joints, salt and roll in flour. Rinse all the pieces in the abundance of preheated oil, then transfer them to a separate plate, and deglaze the dishes with wine and vinegar. Bring the chicken back, add the chopped garlic, zest, clove and prunes with olives. After reducing the heat, extinguish all the ingredients together for about 40 minutes.