Roast Chicken With Olives, Shallots & Prunes

4.3

4.3 out of 5 stars (based on 7 reviews)

30 min prep

8 servings

Carrot Icon for Number of Ingredients Size

16 ingredients

One of the things I love about Moroccan cooking is the delicious way it uses mixes ofsavory and sweet, a principle we give a strong nod to in this Roast Chicken...for patients going through cancer treatment. If your tastes have physically changed, this easy sweet and spicy update to basic roast chicken could be just the tasty ticket to make new again a favorite that doesn’t taste the same as it used to. If taste is your problem, this dish could be great for you. Give it a try. It really is totally yummy.

1 cup whole pitted green olives
½ cup prunes, quartered
4 medium shallots, quartered
1 large lemon, cut in half, then quartered
1 teaspoon olive oil
Salt, to taste
2 teaspoons ground cumin
2 teaspoons salt
2 teaspoons paprika
1 teaspoon cayenne pepper
½ teaspoon turmeric
1 tablespoon olive oil
3 pound whole chicken, quartered
1 cup water
1 tablespoon red wine vinegar
1 bay leaf

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Nutrition Facts

Calories

463 cals

Fat

31 g

Saturated Fat

8 g

Polyunsaturated Fat

6 g

Monounsaturated Fat

14 g

Carbohydrates

14 g

Sugar

7 g

Fiber

3 g

Protein

33 g

Sodium

629 mg

Directions

Preheat the oven to 350 degrees.
Spread the olives, prunes, shallots and lemon sliced in the bottom of a deep roasting pan. Drizzle with 1 teaspoon of olive oil and salt.
Mix the cumin, salt, paprika, cayenne and turmeric together. Rub evenly onto the chicken.
Heat 1 tablespoon of olive oil over medium-high in a wide skillet, brown the chicken in batches, turning to brown all sides. Place the chicken on top of the olive mixture in the roasting pan. Once all the chicken has been browned, add the 1 cup of water and 1 tablespoon of vinegar to the pan, over high heat scrape up the bits at the bottom of the pan and cook until half has evaporated. Pour this into the roasting pan.
Roast for 20 to 30 minutes or until all the chicken is cooked through. Let rest then serve with Basic Couscous.

Chef Tips

We’ve found at our classes that making changes to basic meals by introducing different flavors and spices can really help patients get past the taste problem. Although we all know comparisons are odious, it’s hard not to make them when your taste buds fail you. When you try something new,there’s less to compare it to. Be bold!

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society