2 chickens, cut in 1/8th’s
1 teaspoon cinnamon
1 teaspoon granulated garlic
½ teaspoon cloves
½ teaspoon pepper
¼ teaspoon red chili flakes
4 tablespoons oil
1 onion, chopped
1 cup orange juice
½ cup chopped pitted dates
½ cup chopped dried apricots
¼ cup toasted slivered almonds
Sprinkle spices on top of chicken pieces. Heat oil over medium-high heat in a large Dutch oven. Sauté chicken pieces until browned on both sides. Add onions and continue sautéing until soft. Add orange juice, dates and apricots. Bring to boil; reduce heat and simmer for about 1 hour. Sprinkle with toasted almonds before serving.
