Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 425º. | 2. Heat the olive oil in a large skillet over medium heat. Add the prunes, apricots, cherries, pine nuts, and orange and lemon zests and cook, stirring, until the pine nuts turn golden and the fruits are browned in spots, 3-5 minutes. Add the port and cinnamon stick and cook until syrupy, about 5 minutes. Add the chicken stock, and reserved chicken juices. Increase the heat to high, bring the sauce to a boil, and cook until reduced, about 5 minutes. | 3. Place the chicken pieces in a baking dish that can hold them snugly. Pour the sauce over them, scraping up all the fruit and liquid from the bottom of the skillet and turning the chicken to coat it with the sauce. Bake the chicken until it is warmed through and the sauce is further reduced, about 10 minutes. Transfer to plates and serve at once. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	1	tablespoon		-	-	-	-
prune	1/2	cup	pitted	122.85	32.525999999999996	1.0179	0.23399999999999999
apricot	1/2	cup		37.2	8.618	1.085	0.3022
cherry	1/4	cup	pitted sour	19.375	4.7197	0.3875	0.1162
pine nut	2	tablespoons		113.5688	2.2072	2.3102	11.5374
orange zest	1	strip		-	-	-	-
lemon zest	1			-	-	-	-
tawny port	1/2	cup		-	-	-	-
cinnamon	1			-	-	-	-
chicken stock	2/3	cup		57.6	5.648	4.032	1.92
chicken	1	pounds	cut	974.6689	0.0	84.3202	68.2722

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.