Ingredients:
4 chicken thighs, or wings
5 cloves of garlic
1 grated ginger root
1 tablespoon of paprika
3 tbsp. honey
1 dried red chili pepper, chopped
¼ cup of vegetable oil
½ cup of sugar
1 cup of water
2 onions, sliced
200g of dried plums
200g of dried apricots
Instructions:
1. Marinate the chicken in the spice mixture and honey for 24 hours.
2. The next day, fry the chicken pieces in a small amount of oil until brown.
3. Set aside the browned chicken pieces and cook the onions in the same oil until lightly caramelized.
4. Return the chicken to the pan, adding all the remaining marinade plus one cup of water. Cook over low heat until a smooth sauce forms.
5. Add the dried fruit and cook for an additional 20 minutes, allowing the sauce to thicken.
6. Serve hot, garnish with toasted almonds if desired.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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