|“This makes up a delicious meal serving for lunch, dinner or even for special gatherings. Goes well with freshly cooked white rice.”
4 skinless chicken thighs
4 cups water
3 tablespoons olive oil
3 large red onions, halved, then sliced lengthwise
20 pitted prunes
1 1/2 tablespoons sweet paprika
2 bay leaves
1 tablespoon salt, or to taste
- In a saucepan, place chicken thighs and cook over high heat until boiling. Adjust heat to medium-low, simmering for about 15 minutes. Ladle off the floating foam over the broth.
- At the same time, start heating the olive oil over low heat into a large skillet. Saute onions for about 10 minutes. Do not brown the onions. Add chicken and add 3 cups of the cooking liquid. Mix in the prunes, paprika, bay leaves, salt and pepper. Cover and continue simmering for another 25 minutes.
- Makes 4 servings