Chicken with Tomatoes and Prunes
Elevate your weeknight dinner game with this Chicken with Tomatoes and Prunes recipe, a delightful blend of savory and sweet flavors. Juicy bone-in, skin-on chicken thighs are seared to perfection, then simmered in a rich tomato sauce infused with garlic, onions, and a touch of cinnamon. Sweet prunes and fragrant oregano add an irresistible depth of flavor, creating a dish that feels both comforting and sophisticated. With just 15 minutes of prep and a total cook time of 45 minutes, this one-pan recipe is a perfect balance of ease and elegance. Garnish with fresh parsley and serve over rice, couscous, or with crusty bread to soak up every last drop of the luscious sauce. Perfect for cozy family dinners or entertaining guests, this dish is a must-try for anyone craving bold Mediterranean-inspired flavors.
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Recipe Information
Ingredients
- 8 pieces chicken thighs (bone-in, skin-on)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 14 ounces canned diced tomatoes (with juices)
- 1 cup chicken broth
- 1 cup prunes, pitted and halved
- 1 teaspoon dried oregano
- 1 pinch ground cinnamon
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Season the chicken thighs on both sides with salt and black pepper.
Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
Place the chicken thighs skin-side down in the skillet. Sear for about 5-6 minutes until the skin is golden brown and crisp. Flip the chicken and cook for another 2-3 minutes, then remove from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the diced onion. Sauté for 3-4 minutes until softened.
Add the minced garlic and cook for another minute until fragrant.
Stir in the canned diced tomatoes and their juices, chicken broth, prunes, dried oregano, and a pinch of cinnamon. Mix well to combine.
Return the chicken thighs to the skillet, nestling them into the tomato and prune mixture. Ensure that the chicken skin remains above the liquid to keep it crisp.
Reduce the heat to low, cover the skillet, and let the mixture simmer for 30 minutes, stirring occasionally.
Uncover the skillet and cook for another 10 minutes to thicken the sauce slightly, allowing the flavors to meld together.
Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Garnish with chopped fresh parsley before serving.
Serve the chicken with its sauce and prunes over rice, couscous, or with crusty bread.
Nutrition Facts
Calories |
3511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.6 g | 276% | |
| Saturated Fat | 57.4 g | 287% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 972 mg | 324% | |
| Sodium | 4635 mg | 202% | |
| Total Carbohydrate | 191.0 g | 69% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 110.1 g | ||
| Protein | 230.4 g | 461% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 396 mg | 30% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 5204 mg | 111% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
