Roasted Chicken & Prunes

Chicken Prune .jpg

This chicken preparation is liked very much by my family & friends. I often get requests for this dish for family dinners. This recipe gives equally good results when cooked in an air fryer.


  1. Dressed Chicken Breast –2 pieces
  2. Sliced Pitted Prunes – 6-7
  3. Sliced Olives – 2 tblspn
  4. Capers – 1 tblspn (include liquid if preserved)
  5. Sliced Garlic – 2 tblspn
  6. Red wine vinegar – 2 tblspn
  7. Dry oregano – 1 tspn
  8. Grounded black pepper – 1 tspn
  9. Bay leaf – 1
  10. Olive oil – 2 tblspn
  11. Brown sugar – 1 tspn
  12. Red/white wine – 2 tblspn
  13. Salt to taste


In a baking dish, mix garlic, prunes, olives, capers, oregano, pepper, salt, vinegar, bay leaf and oil. Place the chicken pieces in the dish and coat them nicely with the spice mix.

Cover and refrigerate overnight (for best results) or for at least an hour. It is always good to keep turning the chicken pieces in between if marinating it for a lesser time.

Preheat oven in 200oC. Place the dish covered with foil and bake for 20 mins at 180oC.

Take out the dish carefully and remove the foil. You may find that the liquid may have dried up. If the chicken pieces are dry, brush with oil.

Pour the wine and sprinkle the brown sugar over the chicken pieces. Place it in the oven (uncovered) at 180oC again for 10-15 mins for further cooking. Keep checking the chicken from time to time, and spoon the liquid over the chicken several times.

Transfer the pieces to a serving bowl and pour the liquid over the chicken.

Serve hot.


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