Chicken Stew (Bukkenade)

• 1 lb chicken (Washed and Cubed)
• 2 cups chicken broth
• 1 large onion (Chopped)
• 2 tablespoons butter
• 2 cups fresh herbs (Chopped)
• 4 tablespoons rice flour
• 12 cup ground almonds
• 14 cup currants (optional)
• 12 cup sugar
• 1 tablespoon ginger
• 12 teaspoon salt
• 1 pinch saffron

1. Cook cubed chicken in a skillet until done.
2. Put chicken in a dutch oven or pot.
3. Simmer chicken in broth for 10 minutes.
4. Saute onions in butter until browned.
5. Add herbs to onions and saute for 2 minutes.
6. Remove 1/2 cup broth from chicken and stir into rice flour.
7. Add back to chicken.
8. Add herb mixture and remaining ingredients to chicken.
9. Mix well and simmer for 5 minutes or until stew thickens.
10. *Note you may wish to double this recipe for more servings.

chicken, chicken broth, onion, butter, fresh herbs, rice flour, ground almonds, currants, sugar, ginger, salt, saffron

Taken from www.food.com/recipe/chicken-stew-bukkenade-281179 (may not work)