Prunes

Week: 6
Ingredient: Prunes
From: Martin’s, Harrisonburg, VA
Recipe: Chicken with Almonds and Prunes¹

Prunes have a bit of a ... reputation. The kind of reputation that makes 9-year-old boys laugh. I have to admit that I laughed quietly to myself when the grocery store worker scanned the big container of prunes I was purchasing. Eighteen ounces of prunes have a lot of fiber—enough fiber to create a potty-humor-worthy situation. I’m buying prunes, I thought to myself, and for a brief moment, I was amused by the type of funny that would normally elicit in me a roll of the eyes (accompanied by laughter, of course).

So, why prunes? As with many culinary adventures, it started with a recipe. In any cookbook, there is bound to be at least one recipe that catches my eye. In Classic Kosher Cooking, it was “Chicken with Almonds and Prunes.”¹ I cannot explain my draw to this dish unless it was its uniqueness; it was unlike anything I had ever cooked or eaten. The ingredients were all familiar but in a combination I do not think my mind would have ever dreamed up on its own. Prunes, to me, were the defining ingredient. I have childhood memories of eating prunes, but always straight from the container, never cooked. I guess I was intrigued (and probably hungry).

I followed the recipe to the letter. The chicken was seasoned with cinnamon, ginger, salt, and pepper. After sautéing some onions, I added the chicken and browned it. Prunes, orange juice, honey, and lemon juice were added, and then the dish was simmered until the chicken was cooked. Roasted almonds topped it, and I served it with plain white rice. In the end, I thought the dish was unremarkable. I liked the combination of flavors, but I found it to be too sweet. If I was going to make it again, I would replace some of the orange juice with chicken stock and cut back on the honey.

Mediocrity aside, I am so glad I tried this dish. The absolute best part of this whole thing was the fragrance that filled my kitchen while the chicken was browning. The aroma of onions and cinnamon cooking together was intoxicating. It reminded me of some strange cross between fresh, hot cinnamon rolls and Mom’s chicken and dumplings. Maybe that sounds gross, but I do not know how else to describe it. I can only tell you that the curious scent had me salivating and daydreaming of onions and cinnamon. In my mind, the flavors blended sublimely into dishes savory and delectable. There is no doubt that I will be pursuing this enticing flavor combination in cooking endeavors in the near future.

Conclusion: “Chicken with Almonds and Prunes” was not a huge hit, but that will not stop me from eating or cooking with prunes in the future. On the contrary, I feel like I have rediscovered an incredible food. I sampled a few uncooked prunes while I was preparing the dish, and they have a sweet, rich, fruity flavor. Delicious! Also, prunes are incredibly healthy; they are full of fiber, nutrients, and antioxidants. They make a far better snack than so many other foods I could keep in my pantry or desk drawer. It is no wonder that marketers have been trying to win back the public with an alternate moniker: dried plums. I wholly recommend prunes to anyone who is not deterred by the prune stigma. Just be sure to eat them in moderation lest you become the object of little boy humor.

¹Sara Finkel, Classic Kosher Cooking (Southfield, Michigan: Targum Press Inc., 1989), 80.