OK!  So prunes are now dried plums, for all the people out there that consider prunes senior only fare.

I love prunes (and all dried fruit), so I don’t feel the need to call them dried plums.  But just in case you think you don’t like prunes, give this recipe a try.  The prunes give the dish a sweetness that balances the spices.  So try it, you’ll like it!

Braised Chicken with dried plums, onion and ginger

1 whole cut up chicken 

2 onions, diced

1 inch ginger root, minced

1/2 tsp each cumin, coriander, turmeric and cinnamon

sprinkle of hot pepper flakes

salt and pepper to taste

1 ½ tsp spelt or whole wheat flour

1 ½  cups organic chicken broth

½ cup dried plums (prunes!)

First, take your chicken, put on some disposable gloves and get to work!  Remove the skin and cut the breasts in two. You can leave the thighs, drumsticks and wings as is.

Take a large pot and add a little oil.  Brown the chicken on all sides, then remove and place on a plate.

Put a little more oil in your pan and cook the onion until translucent.  Add the ginger and cook a little longer.

Put chicken back in pot and sprinkle with salt, pepper, cumin, coriander, turmeric, cinnamon, hot pepper flakes and flour.  Add broth and prunes.  Bring to a light boil, reduce heat and simmer, covered for 40 minutes.

Serves 4