Name: Chicken with Prunes and Almonds
Prep time: 1 h
Cook time: 1 h
Yield: 4 celebrities
Cuisine: Southwest
Ingredients: 1 chicken (medium to large); 250 oz ofprunes; 1 tea; 125 oz ofground almonds; 3 white onions; 0.5 chicken broth; 1/2 cooking oil (sunflower, peanut...); salt and pepper; Basmati rice; chef's knife; baking dish (or...); tagine dish; stir-fry pan; parchment paper (or aluminum foil if you don't have a tagine dish)

main courses baking couscous and tagines pan-frying poultry prepared in advance ramadan sweet and savory

Updated on 30 December 2025 by

ratatouille

7 reviews 4.4 : Very good

Cuisine

Southwest

Level

Easy

Preparation

1 hour

Cooking

1 hour

Here’s the legendary recipe for chicken with prunes and almonds that Mom has been making for us since we were little. The whole family has happily kept the tradition alive ever since 😋

Chicken with prunes and almonds is a popular dish in our part of southern France. As you’ll see, this recipe also brings to mind a Moroccan tagine, thanks to its “sweet-and-salty” flavor and the addition of almonds. But that’s where the comparison ends with the way we prepare it here. In fact, unlike its Moroccan counterpart, we don’t add any spices or honey to this chicken with prunes. The only sugar in this recipe is the natural sugar found in the prunes, onions, and almonds.

I prepare this recipe in two steps. First, I brown the chicken pieces and steep the prunes in tea. Then I bake everything in the oven with chicken broth, onions, and ground almonds.

The result is simply sublime! The chicken comes out golden, tender, and fragrant, and pairs perfectly with the melt-in-your-mouth prunes. And the onion and almond sauce adds a touch of sweetness, creaminess, and richness to the whole dish.

I hope you’ll be inspired to try this chicken with prunes and almonds recipe too. Let me know what you think!

Enjoy, and thank you in advance for your comments 🙏

For

celebrities

Add to shopping list

1 chicken medium to large
8.8 oz of prunes
1 tea
4.4 oz of ground almonds
3 white onions
0.5 chicken broth
1/2 cooking oil sunflower, peanut...
salt and pepper
Basmati rice

Kitchen utensils
chef's knife
baking dish or...
tagine dish
stir-fry pan
parchment paper or aluminum foil if you don't have a tagine dish

1
Soak the prunes in weak tea until they have plumped up, for at least 1 hour.
2
Heat the oil in a skillet.
Add the chicken pieces and brown them over high heat for about 5 minutes, turning them regularly on all sides.
Season with salt.
The chicken should just be browned, not fully cooked, otherwise it will be too dry in the end.
3
Remove the chicken pieces and place them in your serving dish.
Leave the juices in the skillet.
4
Prepare the chicken broth.
Peel, core, and finely chop the onions.
5
In a pan, sauté the sliced onions until golden brown.
Remove any excess oil from the onions (leaving about 1/2 cup).
Pour the chicken broth over the onions and stir.
6
Pour the onion-broth mixture into the baking dish, placing it underneath the chicken.
Drain the prunes and arrange them around the chicken in the liquid.
7
Sprinkle the mixture with almond flour.
Preheat the oven to 175°C.
8
If you have a tagine dish, cover it with the lid.
If you don't have a tagine dish, cover the dish with a sheet of parchment paper topped with a sheet of aluminum foil. Make a hole in the center to allow steam to escape.
9
Place in the oven and bake for one hour.
10
Meanwhile, cook the basmati rice.
Serve the chicken with prunes alongside the rice.

Notes

WHAT TO DRINK WITH THIS CHICKEN WITH PRUNES? Choose an aromatic white wine like a Gewürztraminer or a Viognier, or, if those aren’t available, a light, low-tannin red such as Pinot Noir or Gamay, to complement the dish’s sweet-and-salty balance.