Serves: 8
Total Calories: 519

1 cup slivered almonds
12 chicken thighs, skinned
4 tablespoons olive oil
3 yellow onions, thinly sliced
2 teaspoons ground turmeric
2 teaspoons minced fresh ginger
2 cups chicken broth
15 saffron threads
1 teaspoon ground cumin
2 cups pitted prunes
3 tablespoons ground cinnamon
sea salt and freshly ground pepper to taste
2 lemons, juiced
Couscous for serving
1 cup minced fresh cilantro

Preheat the oven to 400°F. Spread the almonds on a pie plate and toast in the oven for 3 to 4 minutes, or until golden brown. Remove from the oven and set aside.

Rinse the chicken thighs and pat dry with paper towels.

In a large Dutch oven or heavy flameproof casserole, heat 2 tablespoons of the olive oil over medium heat until almost smoking. Add the chicken, in batches if necessary, and brown on both sides, 3 to 4 minutes per batch. Using tongs, transfer to a plate.

Add the remaining 2 tablespoons olive oil to the pan. Add the onions and sauté for 2 to 3 minutes. Add the browned chicken, turmeric, ginger, stock, saffron, and cumin. Reduce the heat to medium-low and cook, uncovered, stirring occasionally, for 30 minutes.

Add the prunes, honey, and cinnamon. Cover and cook 25 minutes longer, or until the chicken is nearly falling off the bone. Season with the salt and pepper. Stir in the lemon juice.

Skim the fat from the liquid. Serve over the couscous, sprinkled with the toasted almonds and cilantro.

From Dinner Parties. Text copyright © 2004 by Jessica Strand. Photographs copyright © 2004 by Victoria Pearson. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 8
Total Calories: 519
Calories from Fat: 286

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