A French-African dish of sautéed chicken and shallots with almonds, prunes and nutmeg.
1 cut-up whole chicken
2 teaspoons salt
1/2 teaspoon ground black pepper
1/4 cup olive oil
1/2 cup chopped shallots
3/4 cup finely chopped blanched almonds
12 pitted prunes
1/4 teaspoon grated nutmeg
1/2 cup water
2 tablespoons chopped parsley
- Sprinkle chicken with salt and pepper.
- In large skillet over medium high heat, place olive oil. Add chicken and cook about 5 minutes or until brown on all sides. Remove chicken to 2 1/2 quart baking dish.
- To skillet, add shallots and sauté about 10 minutes; add to chicken along with the almonds, prunes, nutmeg and water; cover with foil perforated with fork in several places.
- Bake in a preheated 350°F (175°C) oven about 1 hour or until chicken is fork tender. Remove to serving platter and sprinkle with parsley.
Makes 4 servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.