AUTUMN CHICKEN

***Colors of Autumn in one healthy dish***

1 free range chicken, cut into 8 pieces
2 tablespoons olive oil
1 large onion, peeled and diced
1 can (15 ounces) whole Roma tomatoes, with juice
2 1/2 chicken stock (I use Better Than Bouillon)
1 large cinnamon stick, halved
1 tablespoon peeled and grated ginger
5 cloves garlic, minced
1 teaspoon ground turmeric
1 teaspoon nutmeg
1/2 teaspoon red pepper flakes
3/4 cup raisins (I use Trader Joe’s golden berry blend)
3/4 cup dried apricots, halved
1 cup slivered almonds, toasted
1 cup (or more) frozen peas (or 1 can garbanzo beans, or both)
Salt to taste
Freshly ground pepper to taste
Fresh parsley, a handful chopped leaving a full leaves whole for garnish

Steamed couscous, or grain of your preference or orzo

Heat a stock pot over medium high heat and braise the chicken pieces in olive oil on both sides until browned. Remove to a plate while making the sauce. Sauté the onion in the oil which will now have some of the fat from the chicken. Turn the heat down to medium. Pour in the juice of the tomatoes, breaking up the tomatoes with your fingers before adding. Stir in the chicken broth. Add the cinnamon stick, ginger, garlic, turmeric, nutmeg, red pepper flakes. After the flavors come together, about 5 minutes add the chicken to the pot; reduce heat to simmer. Cover and cook for 45 minutes, checking to make sure it is not cooking too fast. You want the juice to reduce to a thick sauce eventually. After the 45 minutes, add the raisins, apricots and continue cooking for probably another 45 minutes. If the juice is not reducing fast enough leave the lid ajar a bit to allow liquid to evaporate in this cooking period. When the sauce is thick enough, coating the chicken nicely, add almonds, peas cooking for 5 minutes just long enough for the peas to become thawed. Do not overcook the peas (you want them to remain bright green) Add chopped parsley. Season to taste with salt and freshly ground pepper.