This is a dish I tend to make in the fall or winter. It's cooked slowly on the stove top until the flavours intensify and the meat becomes fork tender.
There was a time I made this with pearl onions, but these days I rarely have the patience to peel the little buggers. I just slice a couple of onions instead.
1 tbsp olive oil
2 - 3 cloves garlic, minced
2 - 3 yellow onions, sliced (about 3 cups)
1/2 tsp ground cinnamon
1/2 tsp cumin
1/4 tsp ground ginger
1 tbsp tomato paste
1 cup dry red wine
2 tsp Better Than Bouillon, Chicken Base
1 tbsp freshly squeezed lemon juice
8 skinless and boneless chicken thighs, (about 1 1/2 lbs)
freshly ground black pepper
8 - 10 pitted prunes
Heat the oil in a large saucepan and add the garlic. Saute for about a minute, then add the onion. Lower the heat and cook until they begin to soften and turn a golden brown; about 15 - 20 minutes.
Stir in the cinnamon, cumin, ginger and tomato paste. Dissolve the chicken base in the wine and pour over the onions. Add the lemon juice and stir to combine.
Cover the pot and cook over low heat for about 1 - 1 1/2 hours or until the chicken is very tender. Turn the chicken pieces over about half way through.
Adjust the seasoning with salt and pepper if necessary and serve.
*This reheats nicely the next day.