1-1-1/4 kg (2-1/2 -3 lb) chicken, excess fat removed, and cut into pieces
200g (7 oz) onions, thinly sliced
2 tablespoons fruity olive oil
1/4 teaspoon freshly ground clove
1/4 teaspoon freshly ground coriander seeds
1/2 teaspoon freshly ground black pepper
2 teaspoons honey
50g (2 oz) can anchovies, rinsed and dried
10 cloves scorthostozmbi, pickled garlic (qv), finely chopped
about 30 sun-dried tomatoes (in oil, or soaked in 250 ml [8 fl oz] boiling water)
a tablespoons capers
75 g (3 oz) pine nuts, lightly toasted
salt
15 g (1/2 oz) flat leaf parsley, chopped
In a flameproof casserole, heat the olive oil and fry the onions gently until transparent. Add the chicken pieces and brown well on all sides. Sprinkle with the clove, coriander, pepper and honey, then stir, adding some of the tomato liquid if it starts to stick.
Use a mortar and pestle or a food processor to make a smooth paste of the anchovies and garlic, and stir into the chicken sauce. Add the tomatoes and 250ml (8 fl oz) soaking liquid or water. Simmer for about 45 minutes, adding more liquid, if necessary.
Stir in the capers and pine nuts, and continue simmering for another 10 minutes, until the chicken is very tender. Taste and add salt. Transfer to a heated platter, sprinkle with parsley and serve.
Servings: 4