Ingredients
3 boneless skinless chicken thighs
½ large onion or 1 regular onion sliced into half moons
½ lb pancetta in ½ inch cubes
1 cup shitake mushrooms
½ cup almonds roasted or blanched
1 tsp ground cumin
1 tsp turmeric
1 tbs fresh ginger or 1 tsp dried ginger
2 bay leaves
1 cup low sodium chicken broth
1 cup dry white wine
1 cup figs pitted and diced
Salt & pepper to taste
Preparation
Slightly brown pancetta in a large skillet (you will need a lid) or a Dutch oven. Add onions, mushrooms, almonds and spices. Continue cooking until onions are translucent. Add chicken by pressing to bottom of pan and brown slightly. Add remaining ingredients and simmer covered over low-medium heat for 25 minutes turning chicken once. Serve with Cous Cous.
