PDF 3 boneless, skinless chicken breasts
2 large onions peeled and sliced
4 cloves of garlic, minced
2 tablespoons of fresh ginger, minced
2 cups broth (I used vegetable, chicken would be good too)
1 tablespooon of olive oil
2 cups prunes (really however much you want, I used half a container, I guess it was about 2 cups), roughly chopped
Heat a heavy bottomed skillet. Add a tablespoon of olive oil, add chicken breasts and brown on each side for a couple of minutes.
Transfer chicken to the crockpot insert. Add the onion, garlic and ginger to the pan and let it brown a little,
when it looks like it’s sticking, add the broth and scrape the bits of the bottom of the pan. Allow the liquid to come to a boil.\
Meanwhile, put the prunes on top of the chicken in the crockpot.
When the liquid has come to a boil, carefully pour it on top of the chicken and prunes. Set the crockpot on low for 4hours 30 minutes. Check occasionally to make sure there’s still plenty of liquid. Make sure that the chicken breasts are cooked through (they will be, but we all just want to stay safe, right?), plate and serve.
We served it family style with couscous and a tossed salad, but everyone was so hungry, that I never got a picture of a plate.
To be honest, I liked this, but I thought this was a little too subtly flavored. I think next time I’ll use more ginger, maybe some sesame oil, or something with a heavier base note. My husband liked it very much, but saw my point, my son loved it and ate it up. My daughter is currently a vegetarian, so she wasn’t in on the judging.
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