👨‍🍳 Instruktioner

1. 1

   Pat the chicken pieces dry with paper towels and season with salt and pepper.

   💡 Proffstips: Drying the chicken helps it brown better.
2. 2

   Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides. Remove chicken from the pot and set aside.

   💡 Proffstips: Do this in batches if necessary to avoid overcrowding the pan.
3. 3

   Add the chopped onions to the same pot and sauté until softened and lightly golden, about 5-7 minutes.

4. 4

   Add the minced garlic, crushed coriander seeds, and cinnamon. Cook for another minute until fragrant.

   💡 Proffstips: Toasting the spices releases their aroma and flavor.
5. 5

   Stir in the tomato sauce (or crushed tomatoes), sugar, and bay leaf. Cook for 2-3 minutes, stirring constantly.

6. 6

   Add the chicken stock and bring the mixture to a simmer.

   💡 Proffstips: Scrape the bottom of the pot to loosen any browned bits.
7. 7

   Return the browned chicken pieces to the pot. Add the pitted prunes.

8. 8

   Cover the pot, reduce the heat to low, and simmer for at least 1 hour, or until the chicken is tender and cooked through. Stir occasionally.

   💡 Proffstips: The sauce should thicken slightly. If it becomes too thick, add a little more chicken stock or water.
9. 9

   Taste and adjust seasoning with salt and pepper if needed.

   💡 Proffstips: The sweetness from the prunes and sugar should be balanced by the salt and pepper.
10. 10

    Serve hot, with the sauce spooned over the chicken. This dish is traditionally served with mashed potatoes or boiled rice.

    💡 Proffstips: Garnish with fresh parsley if desired.