From Adriana's Spice Caravan by Adriana and Rochelle Zabarkes
1 cup blanched almonds
3 medium sweet potatoes
1 onion, finely chopped
2 teaspoons vegetable oil
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon anise seeds
1 chicken (about 3 pounds), cut into serving pieces
2 tablespoons unsalted butter
1/4 cup dried apricots, chopped
1/4 cup dried dates, pitted and chopped
1/4 cup dried figs, chopped
1/4 cup chicken broth
1 tablespoon pomegranate molasses
1/2 teaspoon freshly ground black pepper
1/2 teaspoon saffron threads, crumbled
1/2 teaspoon orange flower water (optional)
Re: Pomegranate Molasses: "Although there is no adequate substitute, a mixture
of honey, lemon and pomegranate or cranberry juice will suffice in a pinch."
- Dry-roast the almonds in a small skillet over medium heat, turning
frequently, for 3 minutes, or until lightly browned. Remove from the heat,
chop coarsely, and set aside. In a large pot of boiling water, cook the sweet
potatoes for 10 minutes. Drain nd allow to cool. Peel, slice and set
aside.
- Combine the onion, vegetable oil, cinnamon, nutmeg, and anise seeds in a
small bowl and stir to mix well. Add the chicken pieces and stir to coat
thoroughly. Let stand for 15 minutes.
- Melt the butter in a large skillet over medium heat. Add the chicken and
the marinade and saute, turning frequently, for 10 minutes or until the
chicken is evenly browned.
- Stir in the sweet potatoes, almonds, apricots, dates, figs, broth,
pomegranate molasses, pepper, saffron, and orange flower water. Bring to a
boil, reduce the heat to low, and simmer, partially covered, for 1 hour, or
until the chicken is tender and the sauce is thickened.
[kristin buxton]
[food]