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Moroccan Chicken with Prunes and Garlic
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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.
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.
Robert's Rock Chardonnay 1997/98 Western Cape (Oaked), South Africa
Typical values per serving:
This recipe was first published in May 1999.