Spiced Chicken And Prune Supper

1Put the flour onto a plate and season well with salt and pepper. Roll the chicken thighs or legs in this to coat them lightly.

Add the drained fruit and cook over a low heat, stirring often, for 4-5min. Transfer to a mixing bowl and allow to cool.

Preheat the oven to 180°C, fan oven 160°C, Gas Mark 4. Grease and line a 1kg (2lb) loaf tin. Sift the flour and salt into the dried fruit mixture and stir well. Add the eggs, pineapple and cherries, mixing well. Transfer to the prepared tin.

Bake for approximately 1hr 20min. Test with a fine skewer – if it comes out clean the cake is cooked, other wise cook for a few minutes longer. Cool on a wire rack, then remove CALORIES from PER the tin. Mix the icing SERVING sugar with a little reserved pineapple juice to make a glacé icing. Drizzle over the cake and decorate with halved glacé cherries.

345INGREDIENTS (Serves 4)

◆ 20g plain flour

◆ 8 skinless chicken thighs or

4 chicken legs

◆ 2tbsp vegetable oil

◆ 1 large red onion, sliced

◆ 1 large red pepper, chopped

◆ 100ml dry white wine

◆ 250ml chicken stock

◆ 1tbsp medium curry paste

◆ 100g ready-to-eat dried

prunes, halved

◆ 1tbsp chopped fresh parsley

◆ 2-3tsp chicken gravy granules ◆ 50ml single cream

◆ 30g ground almonds

◆ Chopped fresh parsley and

toasted almonds, to garnish

CALORIES PER SERVING

2Heat the vegetable oil in a flameproof casserole dish and add the chicken. Cook for 5-6min, turning occasionally until browned (this is important for a good flavour).

Add the onion and pepper and cook for 2min, then pour in the white wine and stock. Stir in the curry paste and add the prunes and chopped parsley. Cover and cook on the hob over a low heat for 1hr 15min, or cook in the oven for the same time (preheated to 190°C, fan oven 170°C, Gas Mark 5).

Just before serving, stir in the chicken gravy granules to thicken, then add the cream and ground almonds – reheating gently for a few moments. Serve, garnished with chopped parsley and toasted almonds.

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