1 Chicken
1/2 cup Breadcrumbs (or Matzo Meal)
6 tablespoons Vegetable Oil
2 cups Onion -- chopped
1 cup Chicken Stock (Or Water)
1 teaspoon Cinnamon
1 tablespoon fresh Ginger Root -- grated
2 tablespoons Lemon Juice
1 1/2 cups Prunes -- pitted
2 tablespoons grated Lemon Peel
1/2 cup slivered Almonds
, toasted --
Directions:
Wash & dry the chicken and cut up into serving pieces.
Spread the breadcrumbs (or matzo meal) on a plate or in a bag and dip the chicken in to coat lightly.
Heat the oil in a large sauté pan with a tight fitting lid..
Sauté the chicken in batches on all sides until brown. Remove each piece as it is done.
Sauté the onions in the fat in the pan for about 15 minutes.
Combine the stock or water with the cinnamon, ginger and lemon juice.
Add the stock mixture to the pan along with the browned chicken pieces.
Cover and simmer for 20 minutes.
Add the prunes and the
lemon peel and simmer for another 20 - 25 minutes, or until the chicken is cooked through and tender.
Check your liquid, adding more if necessary.
Remove the chicken to a platter.
Stir most of the
almonds into the sauce and pour the sauce over the chicken.
Sprinkle with the balance of the almonds.
