1½ tablespoons oil
1 medium onion, chopped
2 tablespoons sugar
2 pounds chicken parts, dark and white meat, or all dark.
Pinch of saffron
½ teaspoon (scent) turmeric
1½ cinnamon sticks
1½ teaspoon freshly ground pepper
1 cup water
½ tablespoon ground cinnamon
½ pound pitted prunes (about 1 cup packed)
3 tablespoons slivered almonds, toasted
Makes 4 servings
Heat the oil in a heavy pot over medium heat. Add the onions and fry until they are dark brown, about 30-minutes. Add the sugar and cook for 1 more minute.
Add the chicken, saffron, turmeric, cinnamon sticks, ground pepper, and bring to a boil. Reduce the heat to medium-high and cook, covered for 1 hour. Add the ground cinnamon and the prunes and cook for more 15 minutes.
Using a slotted spoon, gently transfer the chicken and prunes to a platter, taking care not to bruise the prunes. The liquid left in the pot should be thick and creamy. If it is too thin, reduce it over high heat for a minute or two. Pour the sauce over the chicken. Just before serving, sprinkle on the almonds. Serve hot.