- 1 1/2 cups coarsely chopped yellow onions
- 2 cups peeled and cubed white potatoes (any kind)
- 1/4 cup golden raisins
- 1/2 cup whole Black Mission figs or the larger, amber-colored Calimyrna figs, cut into halves
- 1 1/2 cups fresh orange juice, strained
- 4 1/2 teaspoons Worcestershire sauce, (preferably Lea & Perrins, or another brand that lists tamarind as an ingredient
- 1/2 teaspoon curry powder
- 1/2 tablespoon soy sauce
- 3 pounds chicken pieces (white and dark meat)
- 1 teaspoon salt
- Several grindings of black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon ground allspice
- 1/2 teaspoon paprika
- 4 1/2 teaspoons olive oil
- 1 recipe Basic Syrian Rice (recipe can be found in book)
- Prepare the sauce. Combine all the ingredients in a medium-size bowl and set aside.
- Prepare the chicken. Rinse the chicken under cold running water and pat dry with paper towels. Place on a plate.
- Combine the salt, pepper, garlic powder, allspice, and paprika in a small bowl. Rub the spices into the chicken skin.
- Heat the olive oil in a large pot over medium-high heat. When the oil is very hot, add the chicken pieces and brown, cooking for 2 to 3 minutes on each side. Pour the sauce over the chicken and simmer, covered, over medium heat until the chicken is cooked through and very moist, 30 to 45 minutes.
- Serve the chicken pieces over rice, with the sauce spooned on top.