This dish has been made many times over the years in my house & in my parents house.  It is honestly the easiest meal to make, minimal preparation required & is very tasty.  It’s a perfect mid week meal when you’re time poor. Serve this with rice, mashed potatoes, risoni, cous cous or pasta.   The prunes almost ‘melt’ into the dish, so there aren’t too many ‘bits’ for the young ones but the prunes make it deliciously sweet!

Feel free to add additional vegetables during step 3.  You can also steam vegetables in the Varoma, while the rice is cooking.  If you do this, let the chicken rest in your Thermoserver.  It will stay hot while the rice cooks & the flavours will continue to develop.  One tip – don’t chop up the chicken too small, as the chicken breaks down a little during cooking.  I tend to cut mine into cubes at least 3-4cm.

Ingredients:

1 onion, peeled & halved

1 small chilli or dried chilli flakes

20g olive oil

500-600g chicken breast or thigh, cubed (3-4cm cubes)

150g pitted prunes

100g white wine

1 tbsp. vegetable stock concentrate

130g water

100g slithered or flaked almonds (optional)

Salt & pepper to taste

Method:

1) Place onion & chilli into TM bowl.  Chop 3 seconds/speed 5.  Scape down the sides of the bowl.

2) Add oil, cook 5 minutes/100 degrees/speed 1 (lid off)

3) Add remaining ingredients (except almonds), cook for 30 minutes/100 degrees/reverse/soft speed (MC off with simmering basket on top of lid).

4) Top with slivered almonds & serve.