Chicken with Prunes and Dates

Summary

Ingredients

• 1 chicken, young and meaty
• 1 leek stick (s)
• 2 carrot (s)
• 1 onion (s)
• 2 clove (s)
• 4 stalks parsley
• 2 sprigs thyme, possibly bay leaf
• salt and pepper
• 150 g bacon, mixed
• 2 large onions
• 1 pinch saffron
• 1 teaspoon sugar
• 10 prunes
• 50 g raisins
• 10 date (s)
• 75 g almond (s), white, divided into sticks
• 35 g iner, round
• 125 g cinnamon
• 5 g clove (s)
• 5 g cardamom (whole rains)
• 125 g rock suar or brown suar

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Instructions

1. Clean and slice the leek, 2 carrots, and 1 onion. Place the chicken in a large pot and add the vegetables, cloves, salt, pepper, thyme, parsley, and bay leaf if desired. Cover with cold water. Simmer over medium heat for approximately 1 hour until the chicken reaches 74°C (165°F) internally and is tender but not falling apart. Remove the chicken and let cool slightly. Cut or shred the meat into small pieces.
2. Soak the raisins in warm water for 5 minutes, then drain. Toast the almond sticks in a separate pan over medium-high heat for 3-5 minutes until golden, then set aside.
3. Cut 150 g bacon into cubes and cook in a large casserole over medium heat for 5 minutes until softened. Add 2 large sliced onions and cook for 5-7 minutes until golden. Remove with a slotted spoon and set aside.
4. Add the chicken pieces to the same casserole and cook over medium-high heat for 8-10 minutes, stirring occasionally, until golden brown on all sides.
5. Return the bacon and onions to the casserole. Add salt, pepper, 1 pinch of the spice mixture (see step 7), saffron, and sugar. Add the prunes, pitted dates, and soaked raisins. Simmer over medium heat for 10 minutes.
6. Transfer to a serving dish and sprinkle the toasted almond sticks on top.
7. To make the medieval spice mixture (Pouldre fine): Mix together 35 g ginger, 125 g cinnamon, 5 g cloves, 5 g cardamom, and 125 g rock sugar. Grind finely in a mortar. Store in a dark, airtight glass jar to preserve the aroma. Transfer small amounts to a salt shaker for convenient use in cooking.