Chicken with Prune Stuffing, Morrocan-Flavored - meat
Posted by : Karen Selwyn
Since mixed fruit compote -- heavy on the prunes -- appeared with
predictable regularity on my Ashkenazi grandmother's table for every
holiday, it was something of a surprise to learn that prunes were part
of Sephardic cooking tradition, too. This recipe takes the flavors of
Moroccan tagine and creates a new dish.
* * * * * * *
Morrocan-Flavored Chicken with Prune Stuffing
1 cup pitted dried prunes
1/4 cup olive oil
2 garlic cloves, finely chopped
1/4 cup diced onion
1/4 cup diced celery
1/4 cup diced carrots
1 teaspoon curry powder
1 teaspoon ground cardamom
2 whole matzos, crumbled
Salt and freshly ground black pepper, to taste
4 whole chicken breasts, skin on, boned and halved
8 lemon wedges
Place the prunes in a small saucepan and add water to
cover. Bring to a boil over high heat, reduce heat, and
simmer until soft, about 10 minutes. Drain and dice.
Set the oven at 375 degrees. Line a baking sheet with
foil, shiny side down.
To prepare the stuffing, heat the oil in a large skillet
over medium heat and saute the garlic, onion, celery,
carrots, prunes, curry powder, and cardamom. Let
cool. Add the matzos and egg. Season with salt and
Place a chicken breast, skin side down, on a work
surface and spoon stuffing in the center. Roll up the
chicken breast, encasing the stuffing, and tie with a
cotton string. Place on the baking sheet. Brush with
oil, and season with salt and pepper.
Repeat with the remaining chicken breasts.
Bake for 30 minutes, then increase the heat to 425
degrees. Bake about 5 minutes more, or until the
chicken is tender and crisp. Transfer to a cutting board
and slice on the bias. [Note: The cross sections of the
chicken and stuffing make a pretty presentation, but this
step can be omitted. A crisp golden brown skin will be
an attractive presentation, too.]
Serve with lemon wedges.
"Although ideal as a Passover entree, these are fitting for Rosh Hashana
because of the carrot-prune stuffing that tastes much like a traditional
tzimmes (carrot stew). This Moroccan-inspired dish, flavored with curry
and cardamom, pairs well with oven-roasted potatoes."
Original source: Adapted from Master Chefs Cook Kosher
Current source: Cook's Library: Jewish Treasures
BOSTON GLOBE (on-line edition), 9/9/98
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