Plum Good Chicken
Makes: 6Prep Time: 20 mins + 2-3 hours' chilling timeCook Time: 10-15 minutes
- For the California Prune purée:
- 310g California Prunes
- 6 tbsp hot water
- For the Marinade and Sauce:
- 50g coconut sugar
- 60ml olive oil
- 100g California Prune purée (above)
- 125ml + 2tbsp balsamic vinegar
- 3 cloves crushed/minced garlic
- 25ml + 2tbsp lemon juice
- 1 tbsp Mediterranean seasoning
- 2 tbsp butter
- Salt and pepper to taste
- For the chicken:
- 6 boneless skinless chicken breast halves (approx. 100g each)
- 35g pine nuts (toasted)
For the California Prune purée:
- Place 250g California Prunes and 6 tbsp hot water in a food processor. Process until smooth, transfer to a measuring cup and set aside.
For the marinade:
- Combine 50g coconut sugar, 60ml olive oil, 125g California Prune purée (from the above), 125ml balsamic vinegar, 3 cloves crushed/minced garlic, 25ml lemon juice and 1 tbsp Mediterranean seasoning in a large bowl.
- Season with a little salt and pepper, to taste.
- Whisk to combine, the marinade should be thick, like barbecue sauce.
- Add the chicken breasts to the marinade and pour into a sealed container.
- Refrigerate for 2-3 hours for the flavours to mingle and for the meat to tenderise.
For the sauce:
- Toast the pine nuts in a pan over medium-low heat until lightly golden and fragrant. Set aside to cool.
- Preheat the grill, then turn down to medium heat.
- Finely chop the remaining 60g California Prunes and place into a small saucepan.
- Add 2 tbsp balsamic vinegar, 2 tbsp coconut sugar, 2 tbsp California Prune purée and 2 tbsp lemon juice. Cook on medium heat until the mixture starts to bubble and thicken.
- Remove from heat and stir in 2 tbsp butter. Set aside while you grill the chicken breasts.
To cook and serve the chicken:
- Cook the chicken breasts under the grill until cooked (this depends on the size of the chicken breasts, but the internal temperature should be 70°C), turning several times and basting with the sauce. Allow to cook for a few minutes after final basting so that the chicken is good and saucy!
- Serve each chicken breast with about 2 tsp California Prune sauce and top each serving with toasted pine nuts.
Any remaining California Prune purée can be kept in a sealed container in the refrigerator for up to one week.