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Chicken & Prunes




Source of Recipe


Internet


List of Ingredients




1/2 tsp each ground cinnamon and cumin
1/4 tsp each salt and pepper
4 chicken legs (2 lb), skin removed, visible fat cut off
2 tsp oil, preferably canola
1 large onion, sliced
1 Tbsp each minced garlic and fresh ginger
1 can (14 1/2 oz) fat-free chicken broth
1 cup pitted prunes with lemon essence


Recipe



1. Mix cinnamon, cumin, salt and pepper in a plastic food bag. Add
chicken, close bag and shake until lightly coated.

2. Heat oil in a deep 4-qt skillet or 4- to 6-qt Dutch oven. Add chicken
and cook over medium heat, turning occasionally, until lightly browned.
Remove to a plate.

3. Add onion to drippings in skillet. Cover and cook 4 minutes, stirring
once or twice, until soft. Add chicken and remaining ingredients (except
garnish). Bring to a boil, reduce heat, partially cover and simmer
gently 40 minutes or until a meat thermometer inserted in thickest part
of leg, not touching bone, registers at least 160F, juices run clear
when meat is pierced and meat can easily be pulled off the bone.
Transfer to serving dish. Garnish with chives and lemon.