Name: Chicken with ginger and cinnamon prunes
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Boil
Ingredients: 5.00 ml ginger ground; sea salt and freshly ground black pepper; 8.00 chicken pieces; 375.00 ml prunes stoned; 1.00 cinnamon stick; 80.00 ml butter; 200.00 g almonds whole blanched; 2.00 onion sliced; 2.00 ml saffron or turmeric; 3.00 ml cinnamon ground; 4.00 onion; 4.00 red peppers; 15.00 ml cumin seeds; 10.00 ml coriander seeds; sea salt and freshly ground black pepper; oil

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Ingredients (16)

5.00 ml	ginger — ground
	sea salt and freshly ground black pepper
8.00	chicken — pieces
375.00 ml	prunes — stoned
1.00	cinnamon — stick
80.00 ml	butter
200.00 g	almonds — whole blanched
2.00	onion — sliced
2.00 ml	saffron — or turmeric
3.00 ml	cinnamon — ground

OVEN-ROASTED VEGETABLES

4.00	onion
4.00	red peppers
15.00 ml	cumin — seeds
10.00 ml	coriander — seeds
	sea salt and freshly ground black pepper
	oil

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Method:

Preheat the oven to 200 ºC. Rub the ginger, salt and freshly ground black pepper into the chicken and set aside for 30 minutes. Prepare the oven-roasted vegetables: Quarter the onions and peppers and place in an ovenproof dish. Sprinkle with cumin, coriander seeds and salt and pepper, and drizzle with oil. Roast for about 30 minutes until the vegetables are just tender and the edges begin to brown. Place the prunes in a saucepan and add just enough water to cover. Add the cinnamon stick and bring to the boil. Simmer gently for about 20 minutes. Melt half the butter in a pan and add the almonds. Stir-fry gently until golden brown. Remove from the pan and drain on paper towelling. Fry the chicken pieces until golden brown on both sides and remove from the pan. Fry the onions in the remaining butter until translucent. Add the saffron and cinnamon and stir-fry for another minute. Add the chicken pieces and prunes with the cooking juices and simmer for about 30 minutes until the chicken is tender and flavoursome. Remove the cinnamon stick just before serving, sprinkle the chicken with almonds and serve with the oven-roasted vegetables and yellow rice.
Serves 4-6.