By Chef Jeff Nathan
Abigael’s On Broadway
Yield: 4 - 6
¾ cup dry figs
¾ cup dry apricots, diced
¾ cup golden raisins
2 cups water, warm
¼ cup brandy
¼ teaspoon cinnamon
¼ cup olive oil
2 - 3 pound chickens, cut into eighths
2 onions, diced medium
2 tablespoons garlic, chopped
128 ounces can crushed tomatoes
Freshly ground black pepper
In a small bowl combine the dry fruits with the water. Set aside and allow to plump at least 30 minutes. Drain and reserve the fruit water.
In a separate small bowl, combine the brandy with the saffron & cinnamon. Allow to steep 20-30 minutes. Stir well.
Dredge the chicken pieces in flour. In a large sauté pan of hot olive oil, brown the chicken on both sides. Transfer chicken to an ovenproof casserole. Pour off most of the remaining oil. Add the onions and garlic. Stir occasionally and cook until translucent. Add the dried fruits, tomato, brandy mix and reserved fruit water. Using a whisk, scrape the bottom of the pan for the pan drippings. Pour the sauce over the chicken.
Bake, uncovered at 350˚ F for approximately 1 hour; or until the chicken is cooked through and sauce has thickened slightly.
Serve with couscous, or rice pilaf.