1½ tablespoons oil
1 medium onion, chopped
2 tablespoons sugar
2 pounds chicken parts, dark and white meat, or all dark.
Pinch of saffron
½ teaspoon (scent) turmeric
1½ cinnamon sticks
1½ teaspoon freshly ground pepper
1 cup water
½ tablespoon ground cinnamon
½ pound pitted prunes (about 1 cup packed)
3 tablespoons slivered almonds, toasted
Makes 4 servings
Heat the oil in a heavy pot over medium heat. Add the onions and fry until they are dark brown, about 30-minutes. Add the sugar and cook for 1 more minute.
Add the chicken, saffron, turmeric, cinnamon sticks, ground pepper, and bring to a boil. Reduce the heat to medium-high and cook, covered for 1 hour. Add the ground cinnamon and the prunes and cook for more 15 minutes.
Using a slotted spoon, gently transfer the chicken and prunes to a platter, taking care not to bruise the prunes. The liquid left in the pot should be thick and creamy. If it is too thin, reduce it over high heat for a minute or two. Pour the sauce over the chicken. Just before serving, sprinkle on the almonds. Serve hot.
Tags: kosher for passover recipes, Meat, Passover Recipes, recipes for passover
Tierra Sur
Finding new wines for the wine lover is challenge number one. Finding new wines that taste great and are priced for every-day consumption is an even greater challenge. The Yogev line of Israeli wines has been providing wine lovers with quality wines that are priced for weeknight meals and not only special occasions.
