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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 1 |
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From my collection of handwritten recipes 1964. Ingredients:
2 tablespoons oil |
2 tablespoons butter |
2 large onions, thinly sliced |
3/4 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon powdered saffron |
1/8 teaspoon cayenne pepper |
2 1/2-3 lbs chicken, cut up |
1/2 cup raisins |
1/2 cup blanched whole almond, toasted |
2 teaspoons lemon juice |
Directions:
1. In a dutch oven, heat oil and butter together. Stir in onions, salt, pepper, saffron, and cayenne. Add chicken pieces, turning to coat. Cover; simmer 45-60 minutes, turning occasionally. Remove chicken to platter. Cook and stir sauce in pan over high heat until moderately thick, about 3 minutes. Stir in raisins, almonds and lemon juice; heat through. Pour over chicken.
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