Ingredients for Rotisserie Chicken With Dried Fruit And Pine Nuts
- Extra Virgin Olive Oil
- Pitted Prunes
- Dried Apricot
- Dried Sour Cherries
- 1/4 cup pine nuts
- Orange Zest
- Lemon Zest
- Tawny Port
- 1 cinnamon stick
- 1/2 cup chicken stock
- Chicken
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How to Make Rotisserie Chicken With Dried Fruit And Pine Nuts
- Preheat oven to 425°F (220°C).
- Heat olive oil in a large skillet over medium heat.
- 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.
- Add port wine and cinnamon stick. Cook, stirring occasionally, until the sauce thickens and becomes syrupy, about 5 minutes.
- Stir in chicken stock and reserved chicken juices.
- Increase heat to high and bring the sauce to a boil. Reduce heat and simmer until slightly reduced, about 5 minutes.
- Place chicken pieces in a baking dish that fits them snugly.
- Pour the sauce over the chicken, ensuring all pieces are coated.
- Bake for 10-12 minutes, or until heated through and sauce is further reduced and slightly caramelized.
- 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