Cinnamon Chicken

You'll need:

• ¼ cup extra virgin olive oil
• 2 red onions, sliced
• 3 garlic cloves, finely chopped
• 2 teaspoons ground ginger
• 1 teaspoon ground cumin
• 1 cinnamon stick
• 4 chicken marylands
• 300 grams pitted prunes
• Pinch of saffron threads
• 2 teaspoons sea salt

Heat the oil in a large casserole dish over medium heat. Add the onion, garlic, ginger, cumin and cinnamon and cook for a few minutes. Add the chicken and stir to coat. Scatter over the prunes, pour over 1.5 cups of water (Marion says 3 but I thought it was too much and will reduce to 1.5 next time). Give everything a stir, add saffron and salt, reduce heat to low, cover and cook for about an hour or until the chicken is cooked through. You can serve with rice, but I served it with an Israeli pasta salad that was quite nice too. You'll find the Israeli pasta salad on the blog too.