Recipe: Chicken and Meatball Fricassee

CHICKEN AND MEATBALL FRICASSEE

CHICKEN:
1/4 cup dry figs
1/4 cup dry apricots, diced
1/4 cup golden raisins
1 cup water, warm
2 tablespoons brandy
Pinch of saffron
Pinch of cinnamon
1/4 cup olive oil
1 3lb chicken, cut into pieces
2 onions, diced medium
2 tablespoons garlic, chopped
3 cups crushed tomato
Salt
Pepper
MEATBALLS:
2 eggs
3 tablespoons seasoned breadcrumbs
2 tablespoons fresh parsley, chopped
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 tablespoon water
Salt
Pepper
1 1/2 pounds ground beef


FOR THE CHICKEN:
In a small bowl combine the dry fruits with the water. Set aside and allow to plump at least 30 minutes. Drain.

In a separate small bowl, combine the brandy with the spices. Allow to steep 20 - 30 minutes. Stir well.

In a large saute pan of olive oil, brown the chicken and transfer to an ovenproof casserole. Pour off most of the remaining oil. Then add onions and garlic. Saute until translucent, scraping pan for remaining chicken flavors. Transfer cooked onions to casserole with chicken. Add dry fruits, tomato and brandy mix.

Cover tightly and bake at 350F for approximately 1 hour, or until the chicken is done

FOR THE MEATBALLS:
In a medium sized bowl combine eggs, breadcrumbs, parsley and seasonings. Mix well. Gently combine with chopped meat. Wet hands with oil and form into walnut sized balls.

Place on sheet pan and bake in oven until medium. Remove from oven and set aside if necessary. Add to the chicken casserole for the last 15 minutes of cooking.

Optional: Serve with saffron rice.

Servings: 8