Dja’jeh b’Ah’sal (Chicken With Prunes and Honey)

Sauce: 2 cups pitted prunes, soaked in 1 cup cold water for 15 minutes 1/4 cup honey 1 teaspoon ground cinnamon Chicken: 5 to 5-1/2 pounds chicken pieces (white and dark meat), skinned 1/4 cup olive oil 1 cup finely chopped yellow onions 1 teaspoon salt 1/2 teaspoon freshly ground black pepper Three 3-inch-long cinnamon…

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