- 3/4 Cup California golden raisins
- 3 Slices young gingerroot, each about 1/8-inch thick
- 1 Cup water
- 11/2 Pounds chicken pieces, with bones and skin intact
- 1 Tablespoon butter
- 1/2 Teaspoon turmeric powder
- 1/2 Teaspoon saffron strands
- 1 Teaspoon freshly ground black pepper
- 1 cinnamon stick (1 1/2 inches long)
- 1 onion, cut into 1/4-inch dice (about 1 cup)
- 21/2 Tablespoons finely chopped fresh parsley or cilantro
- 2 Tablespoons balsamic vinegar
- 1/2 Teaspoon salt
In a small saucepan, simmer raisins, ginger and water over medium-low heat for 5 to 10 minutes or until liquid is reduced by half and raisins are plump. Pour into a blender and blend to a fine purée. Strain purée into a 3-quart nonstick pot, pressing hard on any remaining solids to extract all the liquid.
Add remaining ingredients except balsamic vinegar and salt; partially cover and bring to a boil over medium-low heat. Simmer for 30 to 40 minutes or until chicken is very tender and sauce is thick. Stir more frequently toward end of cooking to prevent scorching; add water as neccessary.
After sauce has thickened and chicken is tender, finish stew by adding balsamic vinegar and salt. Cook 1 minute more. Serve with hot bread.