· 1 # shallots, whole unpeeled
· ¼ C. oil
· 1 large onion, sliced
· 1 T. ginger, minced, fresh
· 1 stick cinnamon
· 2 generous pinches of saffron
· 1 chicken, whole, cut into 8 pieces and seasoned with salt and pepper or 2 # chicken thighs, bone-in
· Salt and pepper (a lot more pepper than you think)
· 1.5 C. water
· 2 T. honey
· Slivered almonds, to garnish
1. Place the shallots in a small pan. Add enough water to cover. Boil for 5 minutes and then drain. When the shallots are cool enough to handle, peel off the skins and the root end. Set aside.
2. In a large pan, add the oil over medium high heat. Add the onions, season with salt and pepper and cook until soft. When the onions are soft and fragrant, add the ginger, cinnamon, coriander, and saffron. Toast the spices slightly, and then add the chicken, skin side down to the pan. When the chicken is nicely seared, flip over to the other side, add the water, cover and simmer until the chicken breasts are cooked – about 15 minutes. Remove the chicken breasts to a plate, add the peeled shallots to the pan, cover and cook until the rest of the chicken has cooked through 20-30 minutes, flipping the chicken over occasionally.
3. When the rest of the chicken has cooked, remove from the pan and stir in the honey. Season with salt and pepper. Continue cooking the mixture in the pan until the water has reduced out and the onions (not shallots) are very soft.
4. Add the chicken back to the pan and spoon the sauce over. Let the chicken reheat in the pan with the sauce long enough to get hot. Garnish with the slivered almonds.