1 tbsp olive oil
8 chicken thighs - remove the skin
1 onion - sliced
200 g prunes - without the stones
50 g pine nuts
100 ml dry white wine
2 tbsp fresh parsley - finely chopped
Pinch salt and pepper

METHOD

Heat the oil in a large frying pan.

Add the chicken, cover with a lid and cook for 5-10 minutes or until they are golden brown.

Add the onion and cook over a low heat for 10 minutes, turning occasionally.

Add the prunes, pine nuts and the wine to the frying pan, cover and cook for a further 15 minutes.

Add the parsley and cook for 5 minutes. Season to taste.

Serve the chicken with black bean couscous.

PROGRAMMES

PROGRAMME ARCHIVE

EXTRAS