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Ingredients:


1 large onion
1 T. oil
1 chicken, quartered
¼ t. ginger
½ t. cinnamon
¼ c. apricot jam
1 c. orange juice
Juice of one lemon
2 c. chicken broth or water
1 c. prunes, pitted
1 c. dried apricots
1 c. roasted, unsalted almonds (1/2 c. chopped coarsely, ½ c. whole)
Salt and pepper to taste


Directions:


Chop the onion. Sauté in large pot with oil until soft, but not browned. Remove skin and fat from chicken. While onion is cooking, mix ginger and cinnamon and sprinkle on chicken pieces. When onion is finished, place chicken in the pot, and brown on all sides. Add all other ingredients, reserving ½ c. whole almonds for garnish. Cook over low flame for at least 40 minutes, adding more broth if necessary. Add salt and pepper. Serve with rice and garnish with remaining almonds.



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