Chicken with Apricot Sauce and Pine Nuts

1 free-range chicken, cleaned, dried and cut into serving pieces
4 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground ginger
Pinch of saffron threads
1 stick cinnamon
2 small onions, peeled and thinly sliced
1 cup (250 ml) water
1/2 cup (125 g) pine nuts, dry roasted in a pan until golden
Apricot Sauce
1 lb (500 g) fresh apricots, peeled and halved
1 cup (250 ml) water
1/2 cup (100 g) sugar
1 teaspoon cinnamon
1/2 cup (125 g) butter

1 To prepare the Apricot Sauce, place the apricots in a saucepan with the
water, sugar, cinnamon and butter, and bring to a boil. Reduce the heat to
low and cook, uncovered, until the liquid has reduced to a syrup consistency.
2 Heat the oil in a pot big enough to fit the chicken pieces. Add the chicken
pieces and brown them. Season with the salt, pepper, ginger, and saffron
and add the cinnamon stick. Add the onions and water and simmer,
covered, for 30 minutes.
3 To serve, arrange the chicken and the apricots on a serving platter. Drizzle
with the sauce and garnish the roasted pine nuts.

Serves 6 Preparation time: 30 mins Cooking time: 45 mins

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