3 to 4 pounds chicken, cut into 10 pieces
1 large red onion
¼ cup olive oil
2 cups orange juice
½ cup tamarind paste
1/3 cup silan (date syrup)
1 teaspoon paprika
Salt to taste
½ teaspoon white pepper
½ cup dried apricots
½ cup dried plums
1/2 cup water
1/3 cup toasted peeled slivered or whole
almonds, for garnish
Preheat oven to 350°F.
In a medium bowl, whisk tamarind paste, orange juice, silan (date syrup), paprika, salt and pepper, then set aside.
In an oven safe skillet, warm the oil over medium low heat and sauté the onions until golden, about 8 minutes.
Add the chicken pieces skin side down and sauté for 3 minutes, then flip the pieces.
Add the dried fruits, tamarind sauce and water to the skillet.
Cover with foil and bake for one hour. Uncover and bake for an additional 15 minutes.
Remove from oven and transfer to a serving platter, then add the toasted almonds