Recipes... prunes with panache...
ONE PAN PRUNE GLAZED CHICKEN BAKE with SWEET POTATO and BROCCOLINI served with YOGHURT FLATBREADS
Preparation time: 20 minutes
The flavour combination of this healthy dinner will have you and your family lining up for seconds.
Level of difficulty: Easy
Prep time: 20 minutes plus baking time
One whole chicken, pieced or a mix of 6-8 chicken pieces (skinless)
Small bunch of thyme
3 tbsp olive oil
2 sweet potatoes
1 bunch broccolini
For the prune glaze:
10 Australian prunes, pitted and finely chopped
1 cup red wine
1/2 cup water
1/2 tbsp apple cider vinegar
1½ tbsp honey
pinch ground cinnamon
pinch ground ginger
For the flatbreads:
1 cup natural regular fat yoghurt
2 cups SR flour
1 tsp salt
Heat oven to 160 degrees.
Put chopped onion, sweet potato and thyme together in the base of a roasting tray and coat with oil.
Place chicken pieces on top.
Put all glaze ingredients into a small saucepan and bring to a boil. Simmer for 10 mins until reduced and thick. Generously paint glaze onto chicken pieces with a pastry brush and bake in the oven for 40 mins or until chicken is thoroughly cooked.
Pulse ingredients in a food processor until a dough forms, turn out onto a lightly floured surface, knead until smooth, then divide into 6 pieces. Rest for 10 minutes, then roll out each piece of dough to 3mm thick and brush with olive oil.
Heat a flat pan, griddle or barbecue to high. Cook flatbread in batches, turning once, until puffy and lightly charred (1-2 minutes each side). Serve hot.
NUTRITION per serve
Energy 2640kJ, Protein 40g, Total fat 17g, Saturated fat 4g, Total Carbohydrates 71g, Total sugars 25g, Dietary fibre 10g, Sodium 810mg
Note high in sodium due to salt added.
Note very high in protein??
13g prunes per serve (25% of daily 50g serve of prunes)
• Rich in protein
• Good source of fibre
Recipe owned by: The Australian Prune Industry Association @ausprunes
Recipe developer: Fiona Walmsley
Styling: Lisa Madigan
Photography: Lean Timms