January 2010

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« CHICKEN CACCIATORE | Main | Nigella's Back! »



How do you think other dried fruit would work in this? For some reason, I am picturing some golden raisens and/or cranberries.

liz e.

i really love prunes too. :) this looks insanely delicious.


This looks amazing. I'd like it with a rice dish to soak up the sauce.


If I hadn't been completely out of clean clothes and desperately had to do my laundry, I would have made rice to go with this. I think that's a great idea.

I like the idea of cooking with dried fruits and think that maybe raisins and/or cranberries would be very nice. There is a recipe on this blog for a chicken tagine that uses dried plums as well as golden raisins.

I wonder if the balsamic vinegar would work with dried apricots. It would still have that sweet/tart thing going on.



I just discovered your blog and I really love your writing and photography. I can't wait to try some of the soups you've made. Anyway, from a fellow LA blogger- thanks for a great blog!


I just looked at the Tangine recipe, and that looks really good, too. I am going to try one of these this weekend. The apricots sound good, too.


i love prunes, too! especially in a dish like this .... sounds fabulous.


Grant - I just wanted you to know that I finally cooked this tonight. I used craisins, golden raisins, and dried plums. I ended up using a whole cup of fruit, and it was awesome. Thanks so much for the recipie.


tokyoastrogirl - Thank you so much. I'm very flattered that you like my blog. I'd definately be interested to hear what you think of the recipes.

Dabney - The addition of the craisins and golden raisins sounds really good. I'm going to have to give it a try.

Rorie - Yes, there is something sort of unexpected when you cook with them. I sort of love it.


Hey Grant--one question: when you say to cook chicken for five minutes until browned, do you mean five minutes on each side or total? (I know this is basic, but I am irrationally terrified of chicken and never cook it. Your recipe is inspiring me!) Oh, and if if you don't have a skillet, could you just sautee the chicken in the pan and leave it at that?


sarahB - I'm sorry I wasn't more specific. Yes it's 5 minutes per side. You're really just looking for nice golden color. It will continue to cook in the oven. It doesn't really matter what kind of pan you use, just so long as the handle is ok to place in the oven. If not, you could go ahead and brown the chicken and then just place it on a cooking sheet with sides and put it in the oven. You want it to have sides because some juice may run out. If you use this method, be sure to add the juices back to the when you add broth, dried plumbs and vinegar.

If this sounds overly complicated, then I appologize. You really don't have to use the oven, rather you can just cook the chicken the whole way on top of the stove. I just find that doing it all on top, tends to result in dried over-cooked chicken breast. Placing it in the oven is a pretty surefire way to make sure it's completely cooked through and still remains juicy. Of course the good thing about this recipe is, even if it gets a little dry, you still have the sauce to keep things moist.

Does that help?


It does. Thank you! I'm going to try it this weekend--how exciting.


Hi, I made this recipe and wasn't thrilled. It was ok, but I won't be in a hurry to make it again and wouldn't make it for company. Bummer because I like prunes and it sounded good!

Grant, I do enjoy your site though and hope to have time to try many more of your recipes. Lovely photos.

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