persian chicken stew

Persian chicken and butternut stew

1 1/2 pounds of chicken pieces (thighs or drumsticks)
2 onions
1 pound of butternut pieces
1 cup of seedless prunes
1 cup of lime or orange juice
2 tbsp of sugar
1/2 tsp of cinnamon
1/4 tsp of saffron
salt and pepper to taste
oil or butter as needed

Brown the chicken pieces in a little oil; chop the onions and brown them as well. Add 2 cups of water to the pan, salt, pepper and cinnamon and cover the lid and bring to a simmer; simmer the chicken and onions gently for 30 minutes. In the meantime, heat a little butter or oil and stir-fry the butternut pieces for 10 minutes over gentle heat. Add to the chicken and onions and add the prunes; add the lime or orange juice, sugar and saffron. Simmer gently for 20 to 30 minutes more. Taste to adjust seasoning and serve warm with basmati rice.