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    Moroccan Chicken with Prunes and Garlic

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    Moroccan Chicken with Prunes and Garlic

    Soft, succulent French prunes, marinated with garlic, olives, capers and fresh herbs create a quick, easy supper dish with all the flavours of the Mediterranean, served with either rice or couscous.

    • Preparation time: 10 minutes, plus marinating
    • Cooking time: 45 minutes
    • Total time: 1 hour 25 minutes 60 minutes 25 minutes

    Serves: 4


    • 4 Waitrose Part Boned Chicken Breasts
    • 500g Waitrose Ready-To-Eat French Prunes
    • 125ml Waitrose Olive Oil
    • 2tbsp Waitrose Pure Clear Honey
    • 1 red onion, peeled and sliced
    • 3 cloves garlic, roughly chopped
    • 1tsp ground cumin
    • 1tbsp capers
    • 1tsp grated fresh ginger
    • 100g pitted black olives
    • 225ml dry white wine
    • 2tbsp fresh coriander, chopped


    1. Remove the skin from the chicken and place the chicken in an ovenproof casserole dish. Add the prunes.
    2. Place the olive oil in a jug. Add the honey, onion, garlic, cumin, capers and ginger to the oil and mix together.
    3. Pour the mixture over the chicken and prunes. Mix well. Add the remaining ingredients and mix thoroughly.
    4. Leave to marinate for 30 minutes. Place the chicken in a preheated oven 180°C, gas mark 4 for 45 minutes or until thoroughly cooked.

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    Cook's tips

    The chicken may be marinated for up to 24 hours in advance before cooking. The dish may also be frozen once cooked but should be completely thawed before reheating.


    The recipe may also be made using lamb steaks instead of chicken, in which case add 15 minutes to the cooking time.

    Drinks recommendation

    Robert's Rock Chardonnay 1997/98 Western Cape (Oaked), South Africa


    Average user rating

    5 stars