Chicken Tajine

Chicken Tajine
a thousand year old dish it's sweet & savory stew
1 tablespoon olive oil
3 cups sliced Spanish onions
2 cloves garlic, coarsely chopped
11/2 teaspoons ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1 cinnamon stick
1/4 teaspoon saffron threads
2 teaspoons brown sugar
11/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 3-pound chicken, cut in quarters
2 teaspoons honey
1 tablespoon freshly squeezed lemon juice
3/4 cup pitted prunes
3/4 cup whole blanched almonds
Oil for sauteing
1/2 cup Spanish green pitted olives

Preheat oven to 350 degrees.
In a large skillet with a heat-proof handle, heat the oil.
Add onions, garlic, coriander, cumin, ginger, cinnamon stick, saffron, sugar, salt and pepper. Cook over a medium flame until onions are light golden brown. Add chicken; turn to coat with onion mixture. Continue cooking until chicken is golden. Add honey, lemon juice, prunes and 1 cup hot water.

Cover; place in oven. Cook 45 minutes until chicken is cooked through and sauce has a honey-like consistency. Saute almonds in oil. Drain most of oil from pan; add it to the sauce. Place chicken in a serving tagine (or other covered dish), pour sauce on top of it and top with almonds. Serves four. Source: Adapted from chef Ariel Kars and co-owner Patricio Felsenstein, Naomi Grill, Madrid, Spain.