Yes, I heard, the term "prunes" is out, "dried plums" is in. Either way, I finally made yummy moist and tasty chicken in Israel! I've been in a little chicken rut since moving to Israel. It might be the chicken or it might be me, but it keeps coming out tough and not very tasty. I went a little overboard this time. But it was delicious and pretty easy.
I think a lot about food. I think about an ingredient I have at home or a delicious dish I once had (in this case Hannah's "Chicken with Tomatoes and Black Olives") and let my mind wander and string together ingredients I have available or am in the mood for. I woke up in the mood to do some real cooking. I was in the mood for something sweet and I've been wanting to try cooking with some prunes I bought. This is how it goes:
1. Mix flour with spices like salt, pepper, paprika, garlic powder, and a little curry.
2. Coat chicken pieces in flour. In this case I used 6 skin-on thighs and legs.
3. Lightly brown chicken pieces in a large pot. (I did this in two rounds.) Then remove chicken and lower heat until you get the onions in the pan.
8. Serve over rice or in a bowl with crusty bread.
I took the chicken off to bone before serving and we ate it on top of brown rice with fresh basil and sun dried tomatoes:
I also froze a two-person portion for a future lunch: