1. Combine raisins, prunes and sherry in a bowl. Cover and leave at room temperature for 12 hours. 2. Heat 2 1/2 tbsp olive oil in a wide skillet. Season the meat with salt and pepper. Brown the chicken (or turkey) on all sides until golden brown, about 10 minutes. Remove the meat to a plate and set aside. 3. Add the onions and cook, stirring often, until soft and brown, about 15 minutes. Drain the sherry from the fruit; add the sherry to the pan and reserve the fruit for later. 4. When the sherry has nearly evaporated, return the chicken to the pan and add the tomatoes and the water. Bring to a boil, reduce to a simmer, cover and cook 30 minutes. 5. Add the reserved fruit, and simmer another hour until the meat is very tender and the sauce is thickened. (Cover if the sauce gets too thick.). 6. Heat the remaining 1/2 tbsp of olive oil in a small skillet. When it shimmers, add the pine nuts and cook, stirring very frequently, until brown, less than 5 minutes. Immediately remove from the pan. 7. Transfer the meat to a serving dish. Top with the onions, tomatoes and fruit, and sprinkle with pine nuts to serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
