Chicken legs with prunes and nuts in a blackberry sauce

Name: Chicken legs with prunes and nuts in a blackberry sauce (Pularda rellena de frutos secos en salsa de zarzamora)
Yield: For 12 Tapas
Cuisine: Spanish
Ingredients: 125 g (4¼ oz) fresh or frozen blackberries; 100 g (3½ oz) granulated sugar; 2 tbsp balsamic vinegar; 50 g (1¾ oz) unsalted pistachios, shelled and chopped; 50 g (1¾ oz) walnuts, shelled and chopped; 12 organic chicken legs, boned; 125 g (4½ oz) pitted prunes, chopped; 75 g (2¾ oz) pine nuts; 2 potatoes, in 3mm (½ inch) slices; 2 small onions, sliced into half moons; 125 g (4¼ oz) fresh or frozen blackberries; 250 ml (9 fl oz) sweet Málaga wine; salt and pepper to taste; salt and pepper to taste; 200 g (7 oz) cloves garlic; 2 tbsp olive oil

Pularda rellena de frutos secos en salsa de zarzamora

Preparation info

For
12
Tapas

Difficulty
Easy

Appears in

New Tapas

By Fiona Dunlop

Published 2002

About

Moorish influences rule in this luscious concoction of prunes, nuts, fresh fruit, chicken and sweet wine. Note that any dark dessert wine can be substituted for the Málaga variety.

Ingredients

75 g (2¾ oz) pine nuts
50 g (1¾

Europe
Spain
Seville
Main course
Gluten-free
Mediterranean

Method

Mix the nuts and prunes together, then stuff the chicken legs with the mixture. Tie each leg together with kitchen string.
Place the stuffed legs on baking sheets, season, drizzle with olive oil, surround with garlic cloves, onions and potatoes, and bake in an oven preheated to 200°C (4