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.

Ingredients
4 skinless, boneless, chicken breasts (about 1-1/2 pounds), pounded flat
matzah cake meal, for dredging
Kosher salt and freshly ground black pepper
4 large eggs
3 tablespoons water
1/4 cup extra-virgin olive oil
1/2 lemon, with rind, cut in thin rounds
1/2 cup dry white wine
1 cup chicken broth
1/2 lemon, juiced
2 tablespoons unsalted margarine
1/4 cup chopped flat-leaf parsley

Directions
Put matzah cake meal in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash. Heat the oil over medium-high flame in a large skillet.
Dredge both sides of the chicken cutlets in the seasoned matzah meal, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.
Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the margarine in some matzah meal and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the matzah meal. Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.