Dr. Nancy’s mother Parvaneh is a brilliant cook famous for her incredible chicken dishes including this one. Chicken and dried fruit combine deliciously with the spices of saffron, turmeric and black pepper in this simple and elegant dish.
Gluten-free/ Dairy-free/ Nut-free
Elimination Level: 4
Prep Time: 8 min
Cook Time: 20 min
- 3 boneless chicken breasts
- 3 tablespoons grape seed oil
- 1 orange, juiced
- 6 prunes
- 4 dried apricots
- 1 teaspoon dried saffron
- 1 small white onion, chopped
- 3/4 cups of boiling water
- 2 tablespoons slivered almonds
In a medium sized 2-quart pot over medium heat, add chopped onion to grape seed oil, stir and cook until caramelized. Add chicken breasts, cooking both sides (about 1 minute each) until they have changed to a beige color. Add orange juice, prunes, ¾ cup of boiling water and saffron. Put lid on pan on high heat until it comes to a boil. Once at a boil, reduce heat to medium/low for at least 15 minutes or until contents of the pot are fully reduced to just chicken breasts with a thick caramel sauce. Add apricots to the pot 4 minutes before planning to serve.
To serve, sprinkle slivered almonds atop each chicken breast.
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