Yield: 8 servings



6 pounds chicken thigh; bone in, skin removed
2 tablespoon extra virgin olive oil
2 small yellow onion; chopped
4 cups chicken broth
6 clove garlic; chopped
4 tablespoon fresh ginger; chopped
2 tablespoon ground cumin
1 1/3 tablespoons Hungarian sweet paprika
2 teaspoon ground cardamom
2 teaspoon Salt
1 teaspoon freshly ground black pepper
6 strips orange zest
4 each bay leaf
2 pound baby Yukon Gold potatoes; quartered
2 cup pitted green olives
2 cup pitted prunes; halved
1/2 cup slivered almonds
1/2 cup pistachios
1 cup Italian parsley; finely chopped
1 cup fresh mint; chopped

1. In a large Dutch oven, sauté the chicken in the olive oil until it is lightly brown on all sides, about 10-15 minutes. Work in batches so that you do not crowd the pan and allows the meat to brown. Reserved.

2. Add the chopped onion and sauté. Add a little of the chicken broth to help scrape up the "fond" on the bottom of the pot. Sauté until the onions are translucent, about 10 minutes. Add the garlic and sauté for 1 minute. Add the aromatics and seasonings: ginger, cumin, paprika, cardamom, salt and pepper and stir for 1 minute.

3. Add remaining chicken broth, orange zest and bay leaves. Return chicken to the pot along with the potatoes, olives, prunes and nuts. Add enough water to just cover everything.

4. Cover and bring to a boil. Reduce heat and let stew simmer with the lid slightly askew. Check to see that it is not boiling as this will toughen the meat. Simmer for 45 minutes or until potatoes are tender and chicken is falling off the bone. You may have to skim to surface occasionally.

5. Remove the bay leaf and zest, discard. At this point the stew can be reserved, cooled and reheated.

6. When ready to serve, stir in the herbs and let infuse for 5 minutes. Serve in shallow bowls