Yield: Serves 4

• 3-1/2 to 4-lb chicken, cut into serving pieces
• 1/2 cup matzo meal
• 6 tbsp vegetable oil
• 2 cups chopped onions
• 1 cup chicken stock or water
• 1 tsp ground cinnamon
• 1 tbsp grated fresh ginger
• 2 tbsp lemon juice
• 1-1/2 cups pitted prunes
• 2 tbsp grated lemon peel
• 1/2 cup toasted slivered almonds

METHOD:

Wet chicken and coat lightly in matzo meal. Shake off the excess.

Heat oil in a large pan with a tight-fitting lid. Saut� the chicken pieces until brown on all sides.

Saut� the onions in the same fat in the pan for about 15 minutes, or until soft. Remove brown onion bits on the bottom of the pan.

Combine the stock or water with the cinnamon, ginger, and lemon juice. Add to the saut� pan along with the browned chicken pieces. Cover and simmer gently for 20 minutes.

Add prunes and lemon peel and simmer for another 20 to 25 minutes, or until the chicken is tender. Check periodically check that there is liquid in the pan and add water if necessary.

Stir most of the almonds into the sauce and pour the sauce over the chicken. Sprinkle the remaining almonds on top.