Chicken legs are dressed up with high fiber prunes and served with baby zucchini.
Chicken with Prunes and Oregano
Prep
Cook
Total
Yield 4 servings
Ingredients
4 chicken legs with thighs attached, about 3 pounds
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
¼ cup finely chopped shallots or red onion
3 garlic cloves, minced
¼ cup red wine
½ cup pitted prunes
¼ cup capers, drained
1 bay leaf
1 tablespoons dried oregano
¼ cup silan or honey
½ cup chicken broth
Instructions
Preheat oven to 350℉.
- Season chicken legs with salt and pepper.
- Heat evoo over high heat in an ovenproof saute pan or Dutch oven large enough to hold all of the ingredients. Brown chicken legs about 10 minutes, and transfer to a bowl. Add shallots and garlic to evoo and cook for 2 minutes. Add red wine and continue cooking for 1 minute more. Add prunes, capers, bay leaf, and oregano; mix well. Cook for 2 minutes. Return chicken to pan and drizzle silan on top.
- Pour chicken broth in the bottom of the pan. Bake, uncovered, for 20 minutes, or until the juices run clear when chicken is pierced with a fork. Remove and discard bay leaf.
- Transfer chicken to a serving platter surrounded by prune mixture and Baby Zucchini Saute.
Courses dinner
Cuisine Mediterranean
Nutrition Facts
Amount Per Serving | ||
|---|---|---|
Calories 470 | ||
% Daily Value | ||
Total Fat 23 g | 35% | |
Saturated Fat 5 g | 25% | |
Cholesterol 110 mg | 37% | |
Sodium 1616 mg | 67% | |
Total Carbohydrates 35 g | 12% | |
Dietary Fiber 3 g | 12% | |
Sugars 26 g | ||
Protein 32 g | 64% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Baby Zucchini Sauté
Prep
Cook
Total
Yield 4 servings
Ingredients
2 tablespoons extra virgin olive oil
1 shallot, minced
12 baby zucchini, halved lengthwise
1 teaspoon kosher salt
¼ teaspoon freshly cracked black pepper
Instructions
- In a medium saute pan, heat evoo over medium heat; add shallots and cook for 1 minute.
- Add zucchini and cook for 3 to 4 minutes, shaking the pan occasionally. Season with salt and pepper.
Courses side
Nutrition Facts
Amount Per Serving | ||
|---|---|---|
Calories 70 | ||
% Daily Value | ||
Total Fat 7 g | 11% | |
Saturated Fat 1 g | 5% | |
Sodium 580 mg | 24% | |
Total Carbohydrates 2 g | 1% | |
Protein 1 g | 2% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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