This recipe was created by my husband for the Jewish festival of Rosh Hashana. It is a fruity, but not an overly sweet dish.
Ingredients
1chickencut into eighths
1onionthinly sliced
4-5whole garlic cloves
2cmfresh gingergrated or chopped finely
1quincecored and cut into eighths
10-20majhoul datespitted and cut into quarters
10dried figsstem removed and cut into eighths
10-20dried sour apricotscut into quarters
20walnut halves
Couple of pinches of black pepper
1tsp.cayenne pepper
2tsp.cinnamon
2tspcloves
1tsp.ground allspice
1tsp.ground nutmeg
1cupdry red wine
1cupwater
½cpomegranate molasses
½tbspbalsamic vinegar
Olive oil
Instructions
On a low heat, place the olive oil in the clay pot, just to cover the surface. Add the onions when the oil is hot, but not sizzling. When the onion is soft, add the garlic. When the onion is lightly brown, turn up the heat and add the chicken pieces, stirring constantly until browned, approximately 10 minutes.
Reduce the heat and add the rest of the ingredients. Cook on a low flame for approximately 1 ½ hours, stirring every 15 minutes and checking that there is enough remaining liquid for a nice sauce.