Spicey Chicken

• 2 Tbsp olive or cooking oil
• 2 Tbsp butter or margarine
• 2 large onions, thinly sliced and separated into rings
• 3/4 tsp salt
• 1/4 tsp pepper
• 1/4 tsp powdered saffron
• 1/8 tsp cayenne
• 2½-3 lbs broiler-fryer chicken, cut up
• 1/2 cup raisins
• 1/2 cup blanched whole almonds, toasted
• 2 tsp lemon juice

In Dutch oven, heat oil and butter together. Stir in onion, salt, pepper, saffron and cayenne. Add chicken, turning to coat. Cover, simmer 45-60 minutes, turning occasionally. Remove chicken to warm platter. Cook and stir sauce in pan over high heat till moderately thick, about 3 minutes. Stir in raisins, almonds and lemon juice; heat through. Pour over chicken.

Yield: 4 servings