Chicken stuffed with nuts and prunes, with blackberry sauce
6 servings
50 minutes
For this recipe, it is better to chop the nuts not too finely, so that they act not just as a stuffing for the chicken, but as a full-fledged partner.
1
Remove the bone from the chicken legs. Chop walnuts, unsalted pistachios, and prunes, and mix with pine nuts. Stuff the chicken legs with this mixture. Tie each leg with thread.
- Walnuts: 50 g
- Pistachios: 50 g
- Prunes: 125 g
- Pine nuts: 75 g
- Chicken legs: 12 pieces
2
Place the legs on a baking tray. Arrange sliced potatoes, garlic cloves, and onion nearby. Drizzle with olive oil, season with salt and pepper. Bake in a preheated oven at 200 degrees for about thirty-five minutes, until cooked.
- Potato: 2 pieces
- Garlic: 200 g
- Onion: 2 heads
- Olive oil: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
3
Heat blackberries and sugar with three tablespoons of water in a pan. Stir until the sugar dissolves. Then add vinegar and bring to a boil. Keep on heat until the sauce thickens like syrup.
- Blackberry: 125 g
- Balsamic vinegar: 2 tablespoons
4
Transfer the chicken, potatoes, and garlic to a plate, drizzle with sauce, and serve.