CHICKEN STEW WITH DRIED FRUIT AND OLIVES

Dried fruit is a cheerful way to brighten a winter dish. If a package of mixed fruit isn’t available, substitute the same amount of dried plums or apricots.

The olives are cook’s choice; we like the mixed Greek olives from the olive bar at the grocery store. Substitute your favorite, and let any guests know if there are pits before serving.

You can make this dish with boneless, skinless chicken thighs, but it won’t be nearly as luxurious.

2 tablespoons olive oil

8 bone-in, skin-on chicken thighs

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 medium onions, chopped

2 garlic cloves, chopped

2 teaspoons cumin seeds

1 teaspoon ground ginger

2 small or 1 large fennel bulb, stalks and fronds removed, sliced thinly 1 cup roughly chopped mixed dried fruit

1 cup mixed Greek olives

4 cups chicken broth

1 lemon, sliced for garnish

Heat oven to 350 degrees with the racks positioned to accommodate your Dutch oven.

Heat olive oil in a large Dutch oven over medium heat. Sprinkle chicken thighs with salt and pepper and add to the pot skin-side down. Cook, in batches if necessary, until skin is browned, about 4 to 5 minutes. Transfer the chicken to a plate and discard all but 2 teaspoons fat from the Dutch oven. Add the onions and saute over medium heat until translucent, about 5 to 6 minutes. Stir in the garlic, cumin and ginger and turn off the heat. Remove and discard the skin from the chicken thighs and add the chicken thighs to the pot. Add the fennel, dried fruit and olives. Stir to mix. Pour in the broth, cover with a lid and place in the preheated oven.

Bake the stew until the chicken falls from the bone, about 2 hours. When the stew is done, remove from oven and allow to cool slightly. Using a fork and large spoon, remove and discard the bones and cartilage from the thighs (they’ll slide right out). Use 2 forks to shred the chicken in the pot and stir. Serve hot garnished with lemon slices. Refrigerate leftovers up to 3 days, or freeze up to 3 months. When reheating, the stew may need additional broth for a thinner consistency.

Makes about 8 (3/4-cup) servings.

Per serving: 310 calories (percent of calories from fat, 35), 19 grams protein, 31 grams carbohydrates, 20 grams total sugars, 2 grams fiber, 12 grams total fat (3 grams saturated), 94 milligrams cholesterol, 663 milligrams sodium.