Turkish Chicken With Apricots and Prunes

Ingredients

2 tbs extra virgin olive oil

2 lbs skinless chicken pieces, thighs and breasts

1 large sweet potato

1 large onion, sliced

2 cloves of garlic, minced

1 large whole orange, washed

1 small whole lemon, washed

10 dried apricots

1/4 c. raisins

10 prunes

Salt and pepper to taste

1 tsp cumin

2 tsp cinnamon

1/2 c. good red wine

1 c. orange juice

Toasted slivered or whole almonds

 

Preparation

Rinse the chicken, and set on a plate, dust it all over with salt and pepper. 

Wash the orange and the lemon thoroughly, then slice them in thick slices.  Set aside.

Wash and peel the sweet potato and slice in thick slices.  Set aside.

Slice the onion.  Mince or crush the garlic.

In a heavy pot or pressure cooker, put the olive oil and heat it up.  Place the sliced onions and sauté until just translucent.  Add the chicken pieces.  Dust the chicken with some of the cumin and cinnamon, then layer sweet potato, orange slices and lemon slices as you go.  As a last layer, add the dried apricots, raisins and the prunes.  All the spices should have been used by now.  Add the red wine and the orange juice.  Cover tightly and cook for at least an hour, or until the potato is fork tender.  Toss almonds on top just prior to serving.