I started making this dish for Marichka to take to work, because I was tired of making her Thai chicken salad all the time.  This turned out to be a welcome change and it started showing up on menus for various events I threw.

Makes about 2 pints of chicken salad

Ingredients

4 chicken legs, or 8 chicken thighs

1/4 cup of honey

1 cinnamon stick

2 star anise

1 clove

1 TBSP coriander seeds

2 cardamom pods

dash of nutmeg

1/4 cup yellow raisins

1/4 cup currants

1/4 cup of almonds

2 teaspoons of salt

1/2 small can of tomato paste

1 medium sweet onion, chopped

1 clove garlic, minced

1cm piece of fresh ginger, peeled and grated

1/4 cup olive oil

2 TBSP of butter

zest of one lemon

Juice of same lemon (after zesting)

Method

1. Turn your oven to 400F/185C.
2. Season the chicken with salt and pepper, both sides.
3. On High , Heat a large frying pan or 2 small pans, put the chicken in skin side down, and fry.
4. Put the pans in the oven to roast the chicken. Or, you can put the chicken in a roasting pan and roast them that way. Cook for 45 minutes.
5. Meanwhile, put the spices in a spice grinder and grind until they are a powder.
6. Get a saute pan hot on medium heat. Add the butter, and then the onions and almonds. Cook the onions and garlic for 10 minutes, stirring to prevent browning. If the onions are too crunchy, cook for a little longer. Add some olive oil if they are browning too fast. Add the spices and stir. Add the tomato paste and stir it in. Add the honey, raisins and currants. Remove the pan from the heat.
7. Remove the chicken when it is done, and let it cool for 15 minutes. While still warn, remove and discard the skin. Remove the meat from the bones. Add the chicken to the pan with the onions and spices, and stir to mix completely.
8. Let cool for half an hour, test the seasoning and add salt if desired. Add the lemon zest and lemon juice.