From Jerusalem: A Cookbook
(note: originally quail)
2 lb chicken pieces (with bone and skin)
3/4 tsp chile flakes
3/4 tsp ground cumin
1/2 tsp fennel seeds, lightly crushed
1 Tbsp olive oil
1 1/4 cups water
5 Tbsp white wine
2/3 cup dried apricots, thickly sliced
2 1/2 Tbsp currants
1 1/2 Tbsp superfine sugar
1 1/2 Tbsp tamarind paste
2 Tbsp lemon juice
1 tsp fresh thyme leaves
2 Tbsp chopped cilantro and parsley for garnish
1. Sprinkle chicken with chile flakes, cumin, fennel seeds, 1/2 tsp salt,
and black pepper. Massage and cover. Marinate in fridge for 2 hours or
2. Heat oil over medium-high heat in frying pan that is just large
enough to hold chicken snugly. Brown on all sides for about 5 minutes.
3. Remove chicken from pan and discard most of fat, leaving 1 1/2 tsp.
Add water, wine, apricots, currants, sugar, tamarind, lemon juice,
thyme, 1/2 tsp salt, and pepper. Return chicken to pan. Bring water to
boil, cover pan and simmer 20 - 25 minutes, turning chicken once or twice.
4. Lift chicken from pan and onto serving platter and keep warm. Reduce
liquid to sauce consistency. Spoon over chicken and garnish with herbs.