| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Moroccan |
Waitrose1 |
4 |
Servings |
INGREDIENTS
| 4 |
|
Waitrose Part Boned Chicken |
|
|
Breasts |
| 500 |
g |
Waitrose Ready-To-Eat French |
|
|
Prunes |
| 125 |
|
Waitrose Olive Oil, 4fl oz |
| 30 |
|
Waitrose Pure Clear Honey |
|
|
2tbsp |
| 1 |
|
Red onion, peeled and sliced |
| 3 |
|
Cloves garlic, roughly |
|
|
chopped |
| 5 |
|
Ground cumin, 1tsp |
| 15 |
|
Capers, 1tbsp |
| 5 |
|
Fresh ginger, freshly grated |
|
|
1tsp |
| 100 |
g |
Black olives, pitted 3 1/2 |
|
|
oz |
| 225 |
|
Dry white wine, 8fl oz |
| 30 |
|
Fresh coriander, chopped |
INSTRUCTIONS
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.
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