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:

  1. 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:

  1. 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.
  2. Season with a little salt and pepper, to taste.
  3. Whisk to combine, the marinade should be thick, like barbecue sauce.
  4. Add the chicken breasts to the marinade and pour into a sealed container.
  5. Refrigerate for 2-3 hours for the flavours to mingle and for the meat to tenderise.

For the sauce:

  1. Toast the pine nuts in a pan over medium-low heat until lightly golden and fragrant. Set aside to cool.
  2. Preheat the grill, then turn down to medium heat.
  3. Finely chop the remaining 60g California Prunes and place into a small saucepan.
  4. 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.
  5. Remove from heat and stir in 2 tbsp butter. Set aside while you grill the chicken breasts.

To cook and serve the chicken:

  1. 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!
  2. 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.


Amee's Savory Dish for the California Prune Board