Chicken with prunes, honey and cinnamon

Ingredients for 4 servings:

• 2 tbsp olive oil
• 800 g chicken breast fillet(s)
• 450 ml chicken broth
• 3 tomatoes
• Salt
• pepper
• 125 g prunes
• 1 tsp honey, liquid
• 1 tbsp ginger, freshly grated
• 50 g raisins (or currants)
• 1 pinch(s) of turmeric
• Saffron
• 150 ml water
• Sesame, roasted
• 1 stalk(s) cinnamon

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

from Morocco

Blanch the tomatoes, peel them, and cut them into pieces. Heat the oil in a saucepan and brown the chicken breast. Add the cinnamon stick, tomatoes, stock, salt, and pepper. Heat the contents of the pan until just boiling, then cover and simmer gently for about 30 minutes, removing the lid towards the end of the cooking time. Meanwhile, cook the prunes with honey, ginger, raisins, turmeric, and saffron in the water for 15 minutes, until soft. Place the chicken breast in a preheated serving dish and keep warm. Allow the cooking liquid to reduce slightly. Add the plum mixture and heat both together for about 1 minute. Pour over the chicken breast and sprinkle with toasted sesame seeds. Serve with rice or couscous.