Chicken Stuffed with Nuts and Prunes, with Blackberry Sauce

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

For this recipe, it's best to chop the nuts not too finely, so they serve not just as a filling for the chicken, but as a full-fledged partner.

Ingredients

Pistachios - 2.6 oz
Walnuts - 1.8 oz
Pistachios - 1.8 oz
Prunes - 4.4 oz
Chicken bones - 12 pieces
Olive Oil - 2 spoons
Garlic - 7.1 oz
Onion - 2 heads
Potato - 2 pieces
Salt - to taste
Ground Black Pepper - to taste
Blackberry - 4.4 oz
Balsamic Vinegar - 2 spoons

Step by Step guide

Step 1

Remove the bones from the chicken legs. Chop the walnuts, unsalted pistachios, and prunes, then mix them with the pine nuts. Stuff the chicken legs with this mixture. Tie each leg with string.

Step 2

Place the legs on a baking sheet. Arrange the sliced potatoes, garlic cloves, and onion next to them. Drizzle with olive oil, season with salt and pepper. Bake in a preheated oven at 392°F for about thirty-five minutes, or until fully cooked.

Step 3

Heat blackberries and sugar in a skillet with three tablespoons of water. Stir until the sugar dissolves. Then add vinegar and bring to a boil. Keep on heat until the sauce becomes thick and syrupy.