Chicken and Fruit Fricassee
In a small bowl combine the dry fruits with the water.
Set aside and allow to plump at least 30 minutes.
Drain and reserve the fruit water.
In a separate small bowl, combine the brandy with the saffron & cinnamon.
Dredge the chicken pieces in flour.
In a large sauté pan of hot olive oil, brown the chicken on both sides.
Transfer chicken to an ovenproof casserole.
Pour off most of the remaining oil.
Add the onions and garlic.
Stir occasionally and cook until translucent.
Using a whisk, scrape the bottom of the pan for the pan drippings.
Pour the sauce over the chicken.