Roast Chicken with Dried Fruit

Based on a nominally Spanish recipe by Anya von Bremzen. The main advantage of this dish is that it, being based on a pre-cooked chicken, can be prepared in 30 min.

Roast Chicken with Dried Fruit


  • 1 tablespoon olive oil
  • 1/2 cup pitted prunes
  • 1/2 cup dried apricots
  • 1/2 cup pitted dried sour cherries
  • 2 tablespoons pine nuts
  • 10 cm strip of orange zest
  • 10 cm strip of lemon zest
  • 1/2 cup port
  • 1 small cinnamon stick
  • 1 cooked roast chicken possibly store bought
  • 2/3 cup chicken stock


  • Add oil, fruit, nuts and zest to a heavy pan
  • Cook over medium heat until fruit starts to brown (3-5 min)
  • Add port and cinnamon stick to pan
  • Cook until syrupy (about 5 min)
  • Cut chicken into eight pieces and set aside. .
  • Reserve the juices and add to the pan with the fruit.
  • Add stock to the pan.
  • Bring to boil.
  • Simmer until reduced (about 5 min).
  • Add the chicken pieces to the pan.
  • Turn the chicken pieces to coat thoroughly.
  • Simmer until chicken heated through and sauce reduced further (about 10 min).
  • Serve.


Adapted from Spanish recipe by Anya von Bremzen

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