In this dish, which is really a simple chicken cooked in tomato sauce, we can see the influence that the Moors have had on Mediterranean cooking by the use of fruits and spices.
Joint the chicken, bones and all, into manageable morsels. In a large, shallow sauté pan or a deep frying pan, heat up some live oil. The pan needs to be big enough to hold all the pieces of chicken in a single layer. Fry them on both sides until golden brown, then add the onions and garlic and brown them very lightly. At this stage, if you have the giblets from the chicken, add them and fry them too. Now pour in the wine so that it half covers the chicken and boil furiously until it has reduced, then add enough tomato sauce just to cover the chicken. Keep on cooking for a few minutes, then add the lemons, cinnamon, raisins, thyme and cloves. By now, since the chicken went into the pan, it will have been cooking for about 25 minutes. Stir the whole lot together and let it simmer gently until the chicken is tender and you have a fragrant, spicy, lemon-tanged tomato sauce.
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