BRAISED CHICKEN WITH DRIED FRUIT

2 teaspoons olive oil
1 1/2 medium onions, thinly sliced
1 teaspoon paprika
1 teaspoon minced pared fresh ginger root
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
4 (4 ounces each) chicken legs or thighs, skinned
2 cups low-sodium chicken broth
6 dried apricot halves, halved
6 medium pitted prunes, halved
2 tablespoons raisins or dried cranberries
2 (4x1/2-inch) strips lemon zest
2 teaspoons fresh lemon juice

In large pot or Dutch oven, heat oil; add onions. Cook over medium heat, stirring frequently, 3-5 minutes, until onions are softened.

Add paprika, ginger, cumin and pepper; cook, stirring constantly, 1 minute, until onions are evenly coated (do not burn).

Add chicken, broth, apricots, prunes, raisins and zest to onion mixture; bring liquid to a boil. Reduce heat to low; simmer, stirring occasionally, 45 minutes, until fruits are very tender and chicken is cooked through. With slotted spoon, remove chicken from pot; set aside.

Increase heat to high; cook broth mixture, stirring occasionally, 8-10 minutes, until thickened.

Stir in juice. Return chicken to pot; turn to coat with broth mixture. Reduce heat to low; simmer until chicken is heated through.

Remove and discard zest. Divide evenly among 4 plates and serve.

Makes 4 servings
Adapted from unknown source