In follow up to my Prune Purée recipe, here is an idea of how to use the purée to make a moist and tasty chicken dish. I used bone in skin on chicken thighs, but you can make this with boneless skinless chicken thighs as well. It will cook faster, so reduce the cooking time. ** Recipe for Prune Puree is in the Notes Section.
Preheat oven to 425°F. Line a pan with parchment paper and place a baking rack on top.
Dab chicken skin dry with a paper towel to remove any moisture.
Drizzle chicken with olive oil and coat with seasoning.
Place on the rack and bake for 20 minutes. Now coat the chicken thighs with prune purée.
Return to the oven and continue cooking for another 15-20 minutes until the chicken reaches 165°F.
What makes the dark meat of chicken different than the white meat? The difference is due to the amount of myoglobin present in different parts of the chicken. Myoglobin is an oxygen-carrying protein that gives dark meat its trademark reddish color. The more myoglobin present, the darker the meat and the richer the nutrients.What are the benefits of dark meat? Chicken legs and thighs are an excellent source of many essential nutrients. Iron and zinc, which are important for a healthy immune system, are present in much higher quantities in dark meat than in white meat. Dark meat also has higher quantities of B vitamins, like thiamine, niacin, and B12, all of which help regulate the body’s metabolism. * *www.chicken.caLet’s not forget about the prunes. The antioxidants and anti-inflammatory properties of prunes may help prevent bone loss and aid in maintaining healthy bone density and formation, according to clinical studies.
Prune Purée Recipe
Prune purée is a multi-talented baking substitute. Use it to replace sugar, eggs, or fat. Use it in baking sweets and well as savory with chicken or turkey.The antioxidants and anti-inflammatory properties of prunes may help prevent bone loss and aid in maintaining healthy bone density and formation, according to clinical studies. “Animal and cell studies suggest that dried plums and/or their extracts enhance bone formation and inhibit bone resorption through their actions on cell signaling pathways that influence osteoblast and osteoclast differentiation.” https://pubmed.ncbi.nlm.nih.gov/28422064/PREP TIME 5 mins COOK TIME 0 mins TOTAL TIME 5 minsCOURSE Appetizer, Dessert, Lunch, SnackCUISINE American, FrenchSERVINGS 8EQUIPMENT1 blenderINGREDIENTS8 oz prunes organic1/2 cup hot waterINSTRUCTIONSCombine the prunes and water in a blender. Pulse to combine, then blend until smooth, pourable consistency forms, scraping the sides if necessary. Pulse to combine, then blend until smooth, scraping the sides if necessary. Store the purée in an airtight container in the fridge for up to 4 weeks.NOTESSwap for sugar: Use prune purée to replace anywhere from one-third to half of the sugar in a recipe.Swap out eggs: To replace 1 large egg, use ¼ cup prune purée. Lose the fat: To cut down on fat, replace up to half of the butter or oil with an equal amount of prune purée.Savory: Try it on a chicken or turkey sandwiches in place of mustard or mayo.The nutritional information is automatically calculated and can vary based on ingredients and products used.NUTRITIONCalories: 68kcal Carbohydrates: 18gProtein: 1gFat: 0.1g Saturated Fat: 0.03g Polyunsaturated Fat: 0.02g Monounsaturated Fat: 0.01g Sodium: 1mg Potassium: 208mg Fiber: 2gSugar: 11gVitamin A: 221IU Vitamin C: 0.2mg Vitamin K: 17µg Calcium: 12mg Iron: 0.3mg Magnesium: 12mg Phosphorus: 20mg Selenium: 0.1µg Zinc: 0.1mg