Rotisserie Chicken with Dried Fruit and Pine Nuts – a delicious recipe with extra-virgin olive oil, prunes, cherries, nuts, tawny port, cinnamon stick. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Heat the olive oil in a large skillet.
2
Add the prunes, apricots, cherries and pine nuts and cook over moderate heat, stirring, until the pine nuts are golden and the fruit is browned in spots, about 3 minutes.
3
Add the port and cinnamon stick and cook over moderate heat until syrupy, about 5 minutes.
4
Add the stock and chicken drippings and bring to a boil.
5
Meanwhile, in a large nonstick skillet, brown the chicken pieces over high heat until the skin is golden and crisp, about 2 minutes.
6
Scrape the dried fruit sauce and liquid into the skillet with the chicken and bring to a boil, turning the pieces of chicken until they are nicely coated with sauce, about 1 minute.
7
Transfer to plates and serve.
224
kcal
Calories
11
g
Fat
17
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 tablespoon extra-virgin olive oil, 1/2 cup pitted prunes (3 ounces), 1/2 cup dried apricots (3 ounces), 1/4 cup dried tart cherries, and more.
Yes, Rotisserie Chicken with Dried Fruit and Pine Nuts 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.
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