Chicken with Prunes and Honey Recipe

Name: Chicken with Prunes and Honey
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups pitted prunes, soaked in 1 cup cold water for 15 minutes; 1/4 cup honey; 1 teaspoon ground cinnamon; 5 to 5 1/2 pounds chicken pieces (white and dark meat), skinned; 1/4 cup olive oil; 1 cup finely chopped yellow onions; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; Three 3-inch-long cinnamon sticks; 2 cups cold water; 1 cup blanched whole almonds, toasted in a dry skillet over medium heat until golden

Servings: persons

2 cups pitted prunes, soaked in 1 cup cold water for 15 minutes
1/4 cup honey
1 teaspoon ground cinnamon
5 to 5 1/2 pounds chicken pieces (white and dark meat), skinned
1/4 cup olive oil
1 cup finely chopped yellow onions
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Three 3-inch-long cinnamon sticks
2 cups cold water
1 cup blanched whole almonds, toasted in a dry skillet over medium heat until golden

1
Prepare the sauce.
2
Place the prunes and soaking water in a small saucepan.
3
Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, for 10 minutes.
4
Add the honey and cinnamon.
5
Mix well and simmer until the prunes absorb some water and soften (they should be soft yet retain most of their shape), about 5 more minutes.
6
Remove from the heat and set aside.
7
Prepare the chicken.
8
Rinse the chicken under cold running water and pat dry with paper towels.
9
Place on a plate.
10
Heat the oil in a large skillet over medium-high heat and cook the onions, stirring, until golden and soft, 3 to 4 minutes.
11
Add the chicken pieces and brown, cooking for 2 to 3 minutes on each side.
12
Add the salt, pepper, cinnamon sticks, and water, stir well, and bring to a slow boil over medium-high heat.
13
Pour the sauce over the chicken.
14
Reduce the heat to medium-low and simmer, covered, for 1 hour.
15
Uncover the skillet and cook until some of the excess liquid cooks off and the sauce has thickened to a gravy-like texture, an additional 20 to 30 minutes.
16
Serve in large platter, garnished with the toasted almonds.

619

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups pitted prunes, soaked in 1 cup cold water for 15 minutes, 1/4 cup honey, 1 teaspoon ground cinnamon, 5 to 5 1/2 pounds chicken pieces (white and dark meat), skinned, and more.

Yes, Chicken with Prunes and Honey falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken with Prunes and Honey

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions