Macedonian Chicken with Prunes and Apricots
A flavorful and aromatic chicken stew, slow-cooked with dried fruits, warming spices, and a hint of sweetness, showcasing a common flavor profile in Macedonian cuisine.
🧂 Ingredients
- 1.5 kg Chicken thighs(bone-in, skin-on)
- 2 large Onions(chopped)
- 4 cloves Garlic cloves(minced)
- 150 g Dried prunes(pitted)
- 100 g Dried apricots
- 500 ml Chicken broth
- 150 ml Red wine
- 3 tbsp Olive oil
- 1 Cinnamon stick
- 1 Bay leaf
- 3 Allspice berries
- to taste Salt
- to taste Black pepper
- for garnish Fresh parsley(chopped)
👨🍳 Instructions
- 1
Preheat oven to 160°C (320°F). Season chicken pieces generously with salt and pepper.
- 2
Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear chicken pieces until golden brown on all sides. Remove chicken and set aside.
- 3
Add chopped onions to the pot and sauté until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
- 4
Deglaze the pot with red wine, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes.
- 5
Return the chicken to the pot. Add chicken broth, prunes, apricots, cinnamon stick, bay leaf, and allspice berries. Bring to a simmer.
- 6
Cover the pot and transfer it to the preheated oven. Bake for 1 hour and 30 minutes, or until the chicken is tender and cooked through.
- 7
Remove the cinnamon stick, bay leaf, and allspice berries before serving. Adjust seasoning with salt and pepper if needed.
- 8
Serve hot, garnished with fresh chopped parsley. This dish pairs well with mashed potatoes or rice.
💡 Pro Tips
- ✓For a richer flavor, you can marinate the chicken in red wine overnight.
- ✓If you prefer a thicker sauce, you can remove the chicken and prunes/apricots towards the end of cooking and simmer the sauce to reduce it.
- ✓Adjust the amount of dried fruits to your preference for sweetness.
🔄 Variations
- Add a handful of toasted walnuts for added texture.
- Include a pinch of ground cloves for a warmer spice profile.
- Use chicken breasts instead of thighs, but reduce cooking time to avoid drying out.