Chicken with plum sauce, cinnamon and almonds

Chicken with plum sauce, cinnamon and almonds

In: Seconds
Preparation 50 min
Difficulty Intermediate
Servings 4


Pour the oil in a pot, add the minced onion and let it stew for a few minutes. Add the chicken legs, roast them thoroughly on all sides, add the wine and let it evaporate, than salt and pepper to taste. 
Pour in a few spoons of plum smoothie and a ladleful of broth. 
Cover the pot and let it cook for 30 minutes on a medioum flame. 

Plum sauce:
Slice the onion, stew it a saucepan with the oil and -when it gets a golden colour- add the plum smoothie and a bit of broth. Cook for 10 minutes. Then salt and season it with the cinnamon and the nutmeg.

Cous cous:
Bring to the boil the broth in a large pot, season with salt and a little oil. Add the cous cous, cover it and wait 3 minutes. Then pour it out of the pot and stir with a fork. Season it with the oil, the minced herbs and the toasted almonds. Serve the cous cous on a plate, add the hot chicken and top with the plum sauce.


For Chicken preparation

  • Chicken legs 4/5 Onion 1
  • Extra virgin olive oil 20 gr
  • Broth 250 ml 
  • Marsala (sweet wine) or any white wine 125 ml
  • Minced herbs (parsley, rosemary, thyme)  15 gr
  • Salt and pepper to taste
  • Plum smoothie 1 pouch

Cous cous ingredients

  • Pre-cooked Cous cous 250 gr
  • Broth 250 ml
  • Extra virgin olive oil 2 tbsp
  • Toasted almonds 80 gr
  • Salt and minced herbs to taste 

Sauce ingredients

  • Plum smoothie 2 pouches
  • Onion 1 big
  • Extra virgin olive oil 3 tbsp
  • Cinnamon 1 tsp 
  • Nutmeg to taste
  • Broth 125 ml
  • Salt to taste

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