Yield: 4 servings
|4||Waitrose Part Boned Chicken Breasts|
|500 grams||Waitrose Ready-To-Eat French Prunes|
|125 millilitres||Waitrose Olive Oil; (4fl oz)|
|30 millilitres||Waitrose Pure Clear Honey; (2tbsp)|
|1||Red onion; peeled and sliced|
|3||Cloves garlic; roughly chopped|
|5 millilitres||Ground cumin; (1tsp)|
|15 millilitres||Capers; (1tbsp)|
|5 millilitres||Fresh ginger; freshly grated|
|100 grams||Black olives; pitted (3 1/2 oz)|
|225 millilitres||Dry white wine; (8fl oz)|
|30 millilitres||Fresh coriander; chopped (2tbsp)|
Remove the skin from the chicken and place the chicken in an ovenproof casserole. Add the prunes.
Place the olive oil in a jug. Add the honey, onion, garlic, cumin, capers and ginger to the oil and mix together.
Pour the mixture over the chicken and prunes. Mix well. Add the remaining ingredients and mix thoroughly. Leave to marinate for 30 minutes. Place the chicken in a preheated oven 180øC, 350øF, gas mark 4 for 45 minutes or until thoroughly cooked.
Converted by MC_Buster.
NOTES : 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.
Converted by MM_Buster v2.0l.