Ingredients:

• 1.5 kg – Chicken (cut into 12 pieces)
• 3 tbsp – salad oil
• 1 – Onion (chopped)
• 2 – Garlic Cloves (minced)
• a pinch Cinnamon (ground)
• a pinch Cloves (ground)
• 1 cup – Orange juice
• 2 tbsp – Raisins (seedless)
• 1.5 cups – Almonds (coarsely chopped)
• a pinch Saffron
• 2 – Oranges (cut in thin ring slices)
• 1 tbsp – caper (herb)
• salt to taste

Method:

1. Rinse chicken and pat dry.
2. Sprinkle with clove and cinnamon and season with salt and pepper.
3. Heat oil in a frying pan and fry chicken until brown on all sides (about 10 minutes).
4. Repeat for the remaining chicken pieces.
5. Discard all but 2 tbsp of oil and add garlic and onion; cook stirring, until vegetables are soft (about 7 minutes.)
6. Return chicken to pan with orange juice, saffron, raisins and caper.
7. Cover and cook over low heat until meat near the thigh bone is no longer pink when cut (about 20-30 minutes).
8. Stir in almonds.
9. Serve garnished with orange slices.