Saffron Chicken With Prunes

• 8 ounces dried pitted prunes
• 1/2 teaspoon saffron
• 1 1/2 cups water
• 4 (4-ounce) skinned and boned chicken breast halves
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 tablespoon olive oil
• 1 large onion, chopped
• 1 1/2 teaspoons diced candied ginger
• 1 (3-inch) cinnamon stick
• 3 tablespoons sliced almonds, toasted
• 2 tablespoons minced fresh parsley

1. Combine prunes, saffron, and 1 1/2 cups water in a large bowl; let stand 1 hour. Drain, reserving liquid, and set aside.
2. Sprinkle chicken with salt and pepper; cook in hot oil in a large skillet about 5 minutes on each side. Remove chicken, reserving drippings in skillet; keep chicken warm.
3. Saute 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. Add chicken; cook 5 minutes or until chicken is done. Remove and discard cinnamon stick. Sprinkle with almonds and parsley.

prunes, saffron, water, salt, freshly ground pepper, olive oil, onion, candied ginger, cinnamon stick, almonds, parsley

Taken from www.myrecipes.com/recipe/saffron-chicken-with-prunes (may not work)