Apricot-Prune Chicken

Author: Canadian Living

This sweetly spiced chicken dish marries well with couscous, a Moroccan grain, which is available in many supermarkets and health food stores.

  • Portion size 8 servings


  • 1 tablespoon vegetable oil
  • 4 lbs chicken legs
  • 2 cups chopped onions
  • 2 garlic cloves slivered
  • 1 tablespoon cumin
  • 2 teaspoons cinnamon
  • 1 teaspoon turmeric
  • 1 teaspoon ginger
  • 1/2 teaspoon paprika
  • 1 3/4 cup chicken stock
  • 1/2 teaspoon hot pepper sauce
  • 1 1/2 cup dried, pitted prune
  • 3/4 cups dried apricots
  • 1 tablespoon cornstarch
  • 2 tablespoons lemon juice


In large heavy skillet, heat oil over high heat; cook chicken in batches, turning, for 10 minutes or until well browned on all sides. Remove from skillet and set aside.

Drain off all but 2 tbsp (25 mL) fat from skillet; cook onions, garlic, cumin, cinnamon, turmeric, ginger, salt and paprika over medium heat, stirring constantly, for 5 minutes. Stir in stock and hot pepper sauce. Add chicken, prunes and apricots; bring to boil. Cover and reduce heat to low; simmer for 20 to 25 minutes or until juices run clear when pierced with fork. Transfer chicken and fruit to warm platter and keep warm.

Meanwhile, blend cornstarch into 2 tbsp (25 mL) cold water. Stir into pan juices, cooking until glossy and thickened, about 2 minutes. Add lemon juice. Taste and adjust seasoning. Spoon over chicken and fruit.

Nutritional facts <b>Per serving:</b> about

  • Protein 31 g
  • Calories 410.0
  • Total fat 19 g
  • Total carbohydrate 30 g
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Apricot-Prune Chicken