1 kg chicken boneless pieces [ breasts and thighs ]
1 large onion, chopped
2 cloves garlic, chopped
250 gm pitted prunes
1 tablespoon honey
1 teaspoon grated orange rind
2 cups chicken stock or water + chicken bouillon
1 / 4 cup fresh coriander leaves, finely chopped
1 cinnamon stick
1 / 4 teaspoon saffron threads or powder
2 tablespoon oil + 1 tablespoon butter
I teaspoon each: ground ginger, hot paprika, ground cumin, black pepper, salt
Combine the garlic, ginger, saffron, paprika, cumin and black pepper in a bowl.
Toss chicken pieces in the spices, then cover and refrigerate for 2 hours.
Heat the oil and butter in a cooking pan and lightly brown the chicken in batches.
Add the onion and stir until sauteed.
Pour on enough stock or water and bouillon to cover.
Simmer covered over low heat until chicken pieces are almost tender.
Add the prunes, honey, orange rind, cinnamon stick and coriander.
Cook uncovered for 30 minutes or until sauce has reduced a little.
Remove cinnamon stick before serving on a bed of steamed cooked couscous, garnished
with golden fried slivered almonds.
A yogurt salad aside is recommended.
Chicken in this recipe can be replaced with either lamb or veal chunks
