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Slow-Cooker Chicken Thighs with Ginger, Prunes, and Apricots



450g Yukon gold potatoes, cubed (about 2")
8 boneless chicken thighs
2 tsp salt
1/2 tsp ground black pepper
2 Tbsp extra virgin olive oil
1 medium yellow onion, sliced
2 peeled garlic cloves, smashed
1 Tbsp fresh ginger, minced
1/2 tsp ground ginger
1 tsp paprika
240ml dry white wine
120ml water
1 Tbsp brown sugar
170g SUNSWEET prunes, halved
170g dried apricots, halved
Zest of 1 lemon
1 Tbsp lemon juice
5 Tbsp flat-leaf parsley, chopped


  1. Cut potatoes and put into a 5–7 litre slow cooker.
  2. Remove skin on chicken, if desired, then season on both sides with salt and pepper.
  3. Heat 1 Tbsp oil in large skillet over medium-high heat. In batches, sear chicken on both sides, for 12–15 minutes, adding remaining oil as needed to prevent sticking. Transfer seared chicken to slow cooker.
  4. Add onion, garlic and fresh ginger to skillet, sauté for 1–2 minutes. Add ground ginger, paprika, wine, water and sugar, scraping any brown bits from skillet base with wooden spoon. Pour contents of pan over chicken.
  5. Cover slow cooker and cook on high for 3 hours (or low for 6) until potatoes and chicken are tender when pierced with a fork. The chicken will release liquid while it cooks, creating a broth.
  6. In last 20 minutes, remove lid, add prunes and apricots.
  7. Before serving, stir in the lemon zest and juice then sprinkle parsley on top.

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Under 500 calories

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