Ingredients
¼ cup vegetable oil
2 onions, peeled and sliced in thin rings
3 ½ – 4 pound chicken, cut into eighths
Salt and freshly ground black pepper, to taste
1 teaspoon ground cinnamon
1 cup pitted prunes
¼ cup raisins
½ cup dried apricots
½ teaspoon saffron threads
½ teaspoon ground cumin
½ teaspoon hot paprika
½ cup slivered almonds
Preparation
Heat oil until shimmering in a Dutch oven or other large, heavy frying pan with a cover. Add onions, and sauté slowly until golden. While the onions are cooking, season the chicken pieces well with salt and pepper, and sprinkle with cinnamon. Push aside the onions and tuck the chicken pieces into the pan. Brown them well on all sides.
Add the prunes, raisins, and apricots to the chicken pieces, along with the saffron, cumin, and paprika, and cup of water. Simmer, covered, stirring occasionally, for about 40 minutes, or until the chicken is cooked and most of the liquid has evaporated. Add more water if necessary.
Just before serving, toast the almonds in the toaster oven for 3 minute and sprinkle them over the chicken.
Yield: 4
Other Categories
