Ingredients

2 1/2 lbs chicken, ripped into smaller pieces 1 Tbsp olive oil 1 Tbsp butter 1 1/2 cup chicken stock 1 tsp rosewater 1 cup white wine 2 oranges, peeled and cut into eighths 2 lemons, peeled and cut into eighths

4 prunes, coarsely chopped 4 dates, coarsely chopped 1/2 cup currants 1/4 tsp salt 1/4 tsp whole peppercorns 1/2 tsp whole cloves 1/2 tsp mace

Preperation:

1. In a large dutch oven, heat the oil and butter together until hot.
2. Season the chicken pieces with salt and pepper and place in pan.
3. Brown well on all sides (it should be cooked by the end of this step).
4. Add the chicken stock, rosewater, and wine and simmer for 20 minutes.
5. Add the fruit, salt, and mace.
6. Crush the peppercorns in to a "powder" add them and stir for 15 minutes.
7. Check to make sure the chicken is tender, continue heating and stiring if it isn't.
8. Serve in a large bowl with strips of fried bread and pieces of french bread.

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