I use an old family recipe from my grandmother that had unattainable cuisine. I like the combination of dried fruit with meat. This is a quick and effective dish for times you do not plan to spend hours in the kitchen.
Products you need:
800g of chicken leg meat, deboned (you can use other chicken parts, but the legs are greasy and I find them the most suitable);
1 onion, chopped into big pieces
1 garlic head, with peeled cloves
3 pcs. bay leaf
6 pitted prunes
1 tbsp. salt
1 tbsp. smoked red paprika
1/2 teaspoon black pepper, crushed into big pieces
1/2 teaspoon cumin
a pinch of nutmeg
2/3 cup tomato puree (could be tinned)
I arrange all the ingredients, without prunes, in a tray. Pour some water – to cover 2/3 of the content. You do not need oil if the meat is greasy. Bake in a preheated oven at 200ᴼC (about 30-40 minutes). Stir from time to time.
Add the prunes and bake for another 10 min.
If you think the stew is juicy, you can thicken it by reduction of 2-3 tablespoons of flour, flushed in cold water. Pour this mixture into the tray (at the end, when the dish is ready) and stir. It only takes a minute.
Instead of a tray, you can prepare the stew in a saucepan on the hob.