Chicken with Prunes and Oregano
User Reviews
4.5
12 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
30 mins
-
Total Time
40 mins
-
Servings
8 servings
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Calories
550 kcal
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Course
Main Course
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Cuisine
American
Chicken with Prunes and Oregano
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Learn to make healthy Chicken with Prunes and Oregano from Tamar Genger - Meat, Kosher for Passover.
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Ingredients
Chicken Ingredients
- 4 pounds chicken legs with thighs attached about 6, skin on
- 1 tablespoon kosher salt
- 1 teaspoon black pepper freshly ground
- 1/4 cup olive oil
- 1/4 cup onion or shallots, finely chopped
- 3 cloves garlic minced
- 1/4 cup red wine
- 1 cup prunes pitted
- 1/4 cup capers drained
- 1 bay leaf
- 2 tbsp oregano dried
- 1/2 cup light brown sugar packed
- 1/2 cup chicken broth
Baby Zucchini Ingredients
- 2 tablespoons olive oil
- 1 shallot minced
- 12 zucchini baby, halved lengthwise
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper freshly ground
Instructions
To Make Chicken
- Preheat oven to 350 degrees F. Season chicken legs with salt and pepper.
- Heat olive oil over high heat in a large ovenproof saute pan or Dutch oven. Brown chicken legs about 10 minutes, and transfer to a bowl.
- Add shallots and garlic to olive oil and cook for 2 minutes. Add red wine and continue cooking for 1 minute more. Add prunes, capers, bay leaf, and oregano; mix well. Cook for 2 minutes.
- Return chicken to pan and sprinkle brown sugar on top. Pour chicken broth in the bottom of the pan. Bake in preheated oven, uncovered, for 20 minutes, or until the juices run clear when chicken is pierced with a fork and internal temperature reaches 170 degrees F. (Note from Tori-- while I haven't made this particular recipe, I think that I would cook these a bit longer-- around 30-40 minutes-- to ensure the meat is well cooked throughout. Use a thermometer to check for doneness). Remove and discard bay leaf. Transfer chicken to a serving platter surrounded by prune mixture and Baby Zucchini Saute.
To Make Baby Zucchini Saute
- In a medium saute pan, heat oil over medium heat; add shallots and cook for 1 minute.Add zucchini and cook for 3 to 4 minutes, shaking the pan occasionally. Season with salt and pepper.
Nutrition Information
Show Details
Calories
550kcal
(28%)
Carbohydrates
39g
(13%)
Protein
30g
(60%)
Fat
32g
(49%)
Saturated Fat
7g
(35%)
Cholesterol
120mg
(40%)
Sodium
1491mg
(62%)
Potassium
1841mg
(39%)
Fiber
5g
(20%)
Sugar
22g
(44%)
Vitamin A
1760IU
(35%)
Vitamin C
102.5mg
(114%)
Calcium
118mg
(12%)
Iron
4.2mg
(23%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 550 kcal
% Daily Value*
| Calories | 550kcal | 28% |
| Carbohydrates | 39g | 13% |
| Protein | 30g | 60% |
| Fat | 32g | 49% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 120mg | 40% |
| Sodium | 1491mg | 62% |
| Potassium | 1841mg | 39% |
| Fiber | 5g | 20% |
| Sugar | 22g | 44% |
| Vitamin A | 1760IU | 35% |
| Vitamin C | 102.5mg | 114% |
| Calcium | 118mg | 12% |
| Iron | 4.2mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
12 reviews
Excellent
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