Chicken legs are dressed up with high fiber prunes and served with baby zucchini.
Chicken with Prunes and Oregano
Servings: 4 servings
Calories: 470kcal
Ingredients
- 4 chicken legs with thighs about 3 pounds
- 1 teaspoon kosher salt
- ½ teaspoon Freshly cracked 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 or vegetable 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.
Nutrition
Calories: 470kcal | Carbohydrates: 35g | Protein: 32g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 110mg | Sodium: 1616mg | Fiber: 3g | Sugar: 26g
Baby Zucchini Sauté
Servings: 4 servings
Calories: 70kcal
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.
Nutrition
Calories: 70kcal | Carbohydrates: 2g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 580mg
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