Ingredients

1/4 cup (1/2 stick) Butter

1 large onion, sliced thinly or diced

1 1/2 cups chicken broth

1 can (premium) prunes, chopped

1 tsp. turmeric

1 tsp. ginger

1/4 tsp. cinnamon

12 chicken thighs

Preparation

  1. in a large skilled, melt butter and carmelize sliced or chopped onions until they are a deep golden brown.

  2. Add chicken broth, prunes, turmeric, ginger and cinnamon. Bring to a boil.

  3. Add chicken thighs to skillet, skin side down. Cover, reduce heat and simmer for approximately 40 minutes.

  4. Serve with sweet potatoes.