Chicken with Apricots, Sweet Potatoes, & Prunes
Submitted by smartiepants01
Chicken breasts marinated overnight in vermouth, dried apricots, and prunes, then baked with sweet potato cubes until tender and caramelized. A low-fat, fruit-forward dinner that practically cooks itself.
YIELD
6 servingsPREP
15 minCOOK
40 minREADY
55 minMarinate it, forget about it, then bake it. That’s the whole game plan.
Boneless chicken breasts soak overnight in a sweet-tangy marinade of dry vermouth, white vinegar, olive oil, brown sugar, garlic, and oregano, loaded with dried apricots and prunes. The dried fruit plumps up overnight, soaking in all that flavor.
Cubed sweet potatoes get layered right on top before everything goes into the oven. As it bakes, the fruit breaks down into a sticky, caramelized sauce and the sweet potatoes turn buttery soft.
This is a make-ahead hero for busy weeknights.
Chef Tips
- Marinate overnight if you can. The longer the chicken sits in that vermouth-vinegar mixture, the more tender and flavorful it gets.
- Par-boil the sweet potato cubes for exactly 3 minutes. Any longer and they’ll turn mushy in the oven.
- Use pitted prunes to save yourself the hassle of fishing out pits at the table.
- Cover the baking dish for the first 30 minutes, then uncover for the last 15 to let the top caramelize.
Ingredients
Directions
Place the chicken breasts in a medium bowl or casserole.
Combine the prunes, apricots, olive oil, vinegar, vermouth, garlic, brown sugar, oregano, and salt.
Pour over the chicken. Cover and marinate in the refrigerator for several hours or overnight.
When you are ready to bake the chicken, place the sweet potato cubes in a saucepan with water to cover.
Bring to a boil and boil gently for 3 minutes.
Drain and set aside.
Remove the chicken from the marinade.
Arrange the pieces in a shallow baking pan.
Spread the marinade over the chicken, cover with the sweet potatoes, and bake covered at 350℉ (180℃). for 30 to 45 minutes, until the chicken and sweet potatoes are fully cooked.
Per Serving: Calories: 323 Protein: 30 grams Carbs: 30 grams Sodium: 251 mg Fat: 5 grams (14% of calories) * Adapted from “Eater’s Choice” by Ron and Nancy Goor * Published in: Nutrition Action Healthletter (CSPI) * Typed
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