Cherry & Rhubarb Mahmudiye Chicken

Let’s make it.

1. Cut the chicken into bite-size pieces. Put in a pot with 1 peeled onion and enough water to cover. Simmer for about 15 minutes, then drain, reserving at least 50 ml of the cooking broth.
2. Melt the butter in a wide pan. Add the chicken and sauté.
3. Thinly slice the remaining 2 onions, add them, and cook for approximately 25 minutes, stirring as needed.
4. Add the almonds and cook briefly.
5. Season with salt and pepper.
6. Soak and drain the raisins and currants, then add them with the cinnamon.
7. Add 50 ml of the reserved broth and simmer until the liquid has reduced and the chicken is cooked through.
8. Remove from the heat. Stir in the honey and cherry-rhubarb spread.
9. Finish with fresh thyme and serve.