• 4servings
  • 50minutes
  • 415calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, C, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 4 chicken thighs, skinned

  3. 1/2 medium onion, chopped

  4. 1 (14 1/2 ounce) can no-salt-added stewed tomatoes

  5. 1/2 cup prune juice or orange juice

  6. 6 pitted dried plums (prunes), diced

  7. 1/4 teaspoon ground allspice

  8. Kosher salt and freshly ground black pepper, to taste

  9. 1 cup plain tabbouleh dry mix

  10. 1 1/3 cups boiling water

  11. 1/2 cup chopped parsley

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large skillet over medium-high heat. Add the chicken and brown on one side. Turn and add the onion; continue cooking until the onion and chicken are browned. Drain the excess fat. Stir in the tomatoes, juice, dried plums, allspice, salt and pepper, to taste. Cover and cook 5 minutes over medium heat.

  2. Uncover and simmer about 10 minutes, until the sauce thickens and the chicken is done; turning the chicken and stirring the sauce occasionally.

  3. Meanwhile combine the boiling water and the tabbouleh. Cover and rest for 5 minutes. Add the parsley to the tabbouleh, and season to taste with salt and pepper. Serve the chicken and sauce on a bed of the tabbouleh.


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