Serves 4-6
Preparation time: 10 min
Cooking time: 45-60 min
1 onion, chopped
60 ml (¼ c) oil
large pinch saffron threads
5 ml (1 t) ground ginger
5 ml (1 t) ground cinnamon
1 whole chicken, cut into pieces
salt and pepper to taste
500 g baby onions, peeled
30 ml (2 T) honey
toasted almonds for sprinkling on top
In a pan large enough to hold the chicken pieces in a single layer fry the chopped onion in the oil.
Add the spices and mix.
Arrange the chicken pieces in the pan.
Season with salt and pepper and fry gently until browned all over.
Add about 250 ml (1 c) water, cover, reduce the heat and simmer for about 15 minutes.
Add the baby onions and simmer for another 25 minutes or until the meat is done and tender.
Remove the chicken pieces and stir in the honey.
Simmer until most of the liquid evaporates and the onions are brown and caramelised.
Sprinkle with almonds before serving.