0 from 12 votes
Chicken with Prunes and Oregano
Learn to make healthy Chicken with Prunes and Oregano from Tamar Genger - Meat, Kosher for Passover.
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 8 servings
Calories: 550 kcal
Course:
Main Course
Cuisine:
American
Ingredients
Chicken Ingredients
- 4 pounds skin on chicken legs with thighs attached (about 6)
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/4 cup olive oil
- 1/4 cup finely chopped shallots or red onion
- 3 cloves garlic, minced
- 1/4 cup red wine
- 1 cup pitted prunes
- 1/4 cup capers, drained
- 1 bay leaf
- 2 tbsp dried oregano
- 1/2 cup packed light brown sugar
- 1/2 cup chicken broth
Baby Zucchini Ingredients
- 2 tablespoons olive oil
- 1 shallot, minced
- 12 baby zucchini, halved lengthwise
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
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.
Cup of Yum
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
Calories
550kcal
(28%)
Carbohydrates
39g
(13%)
Protein
30g
(60%)
Fat
32g
(49%)
Saturated Fat
7g
(35%)
Cholesterol
120mg
(40%)
Sodium
1491mg
(62%)
Potassium
1841mg
(53%)
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
% 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.