Chicken wings with sweet potatoes and prunes
Description
The recipe won't take much time. You probably consider chicken a standby dish. And that's a mistake. Elite chefs know how capricious chicken can be—slightly undercooking or overcooking it, and its unique tenderness and juiciness will be lost. Try preparing a culinary masterpiece using chicken wings. Serve hot.
Instructions
- 1
Step 1
1. Pour 2 tablespoons of oil into a heatproof ceramic dish with a lid or a casserole dish and place over low heat. Add the onion, sliced into thin half-rings, pour in 1 tablespoon of water, add salt, cover the dish, and simmer for about 30 minutes, stirring occasionally, until the onion becomes very soft but does not change color.
- 2
Step 2
2. Meanwhile, brown the chicken pieces in a skillet (about 4 minutes per side). Transfer the cooked pieces to a plate and season with salt and pepper.
- 3
Step 3
3. Add saffron and other spices, honey, broth, and half a cup of water to the onion, and mix. Arrange the prunes on top. Place the chicken over them.
- 4
Step 4
4. Place peeled and cubed sweet potatoes on top as the final layer in the casserole dish. Put the pot over medium heat and bring to a boil. Reduce the heat so the dish simmers gently and cook for about 45 minutes. Do not open the lid during this time!
- 5
Step 5
5. Carefully transfer the chicken and potatoes to a large serving dish for presenting your masterpiece. Boil the remaining juice for a few more minutes, then pour it over the chicken and sweet potatoes. If desired, garnish the dish with crushed walnuts and serve.