2 Tbsp. butter
2 1/2 lbs. chicken pieces (legs, thighs and breast halves) cut in half
1/2 tsp. freshly ground black pepper
2 tsp. saffron
1 medium Spanish onion, cut into 1/4-in. dice
4 oz. pearl onions, blanched and peeled
water, as needed
2 Tbsp. honey
1 tsp. cinnamon
2 Tbsp. fresh cilantro, chopped
2 tsp. lemon juice
2 oz. dates, pitted and sliced
salt and freshly ground pepper
7 oz. sliced, blanched almonds
1 Tbsp. sesame seeds, toasted
Heat a 5-qt. sauté pan on medium high heat. Add the butter and melt, swirling the pan to coat the bottom.
Add the chicken pieces and brown on all sides. Add the pepper, saffron, onion and pearl onions. Add enough water to just cover the chicken. Bring to a boil and then simmer for 1 1/2 hours or until tender.
Remove the chicken from the pan and keep warm. Add the honey, cinnamon and cilantro and cook for 5 minutes. Add the lemon juice and dates to the pan juices and simmer uncovered for 10 minutes.
Return the chicken to the pan. Season with salt and pepper to taste. Garnish with sesame seeds and almonds and serve with your favorite couscous.
Recipe created for our Calphalon Contemporary Stainless 5-qt. Sauté Pan.