Saffron Chicken With Prunes

Ingredients

• 3 tablespoons almonds toasted sliced
• 1.5 teaspoons candied ginger diced
• 16 ounce skinned and boned chicken breast halves 
• 1 stick cinnamon 3-inch
• 2 tablespoons parsley fresh minced
• 1 tablespoon olive oil 
• 1 large onion chopped
• 0.5 teaspoon pepper freshly ground
• 8 ounces prune- cut to pieces dried pitted
• 0.5 teaspoon saffron threads 
• 0.5 teaspoon salt 
• 1.5 cups water 

Equipment

• bowl
• frying pan

Directions

1. Combine prunes, saffron, and 1 1/2 cups water in a large bowl; let stand 1 hour.
2. Drain, reserving liquid, and set aside.
3. Sprinkle chicken with salt and pepper; cook in hot oil in a large skillet about 5 minutes on each side.
4. Remove chicken, reserving drippings in skillet; keep chicken warm.
5. Saut onion in reserved drippings 5 minutes; add prunes, reserved prune liquid, ginger, and cinnamon stick. Bring to a boil over medium-high heat. Reduce heat, and simmer 5 minutes or until mixture is reduced to 1 cup.
6. Add chicken; cook 5 minutes or until chicken is done.
7. Remove and discard cinnamon stick.
8. Sprinkle with almonds and parsley.