Rotisserie Chicken With Dried Fruit And Pine Nuts Recipe

Elevate your weeknight meal or impress your guests with this stunning Rotisserie Chicken with Dried Fruit & Pine Nut Sauce! This recipe transforms a simple rotisserie chicken into a sophisticated dish in under 30 minutes. Sweet dried fruits, crunchy pine nuts, and rich port wine create a decadent sauce that perfectly complements the tender chicken. Adapted from "The New Spanish Table," this recipe is as practical as it is inventive. Perfect for a quick and impressive dinner party!

Prep Time 15 mins
Cook Time 25 mins
Calories 653.5 kcal
Protein 89g
Rating 4.0 (2 Reviews)
Rotisserie Chicken With Dried Fruit And Pine Nuts 32

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Rotisserie Chicken With Dried Fruit And Pine Nuts

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How to Make Rotisserie Chicken With Dried Fruit And Pine Nuts

  1. Preheat oven to 425°F (220°C).
  2. Heat olive oil in a large skillet over medium heat.
  3. Add prunes, apricots, cherries, pine nuts, and orange & lemon zest. Cook, stirring frequently, until pine nuts are golden and fruits are slightly browned, about 3-5 minutes.
  4. Add port wine and cinnamon stick. Cook, stirring occasionally, until the sauce thickens and becomes syrupy, about 5 minutes.
  5. Stir in chicken stock and reserved chicken juices.
  6. Increase heat to high and bring the sauce to a boil. Reduce heat and simmer until slightly reduced, about 5 minutes.
  7. Place chicken pieces in a baking dish that fits them snugly.
  8. Pour the sauce over the chicken, ensuring all pieces are coated.
  9. Bake for 10-12 minutes, or until heated through and sauce is further reduced and slightly caramelized.
  10. Remove from oven and serve immediately. Garnish with fresh herbs (optional).

Nutrition Information (Approximate per serving)

Sodium

9 g

Sugar

47g

Fat

53g

Carbs

5g