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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 5 |
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This comes from an Empire Kosher cookbook. I haven't yet tried it, but will soon. Note that it is kosher for Passover. Ingredients:
5 chicken quarters |
1/4 cup olive oil (for frying) |
salt and pepper |
1 teaspoon cinnamon |
2 tablespoons honey |
1/2 lb prune |
6 ounces dried apricots |
6 ounces golden raisins |
2 green apples |
3 ounces whole almonds, blanched |
1 cup water |
1 cup dry white wine |
Directions:
1. Heat oil in a large, heavy frying pan.
2. Brown chicken pieces, seasoning with salt, pepper, cinnamon and honey.
3. Scatter the dried fruits around the chicken.
4. Pour in water and wine. Bring to a boil then lower flame and simmer for about 1 1/2 hours, or until sauce is thick and chicken is tender.
5. Peel and core the apples and cut into quarters. Add to the pot and cook until soft.
6. In a separate fry pan, brown the almonds until golden in a little oil.
7. Serve chicken pieces with fruit spooned on top and sprinkled with almonds.
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