2 pieces chicken breast, skinless, boneless, cut in cubes
2+1 tbsp butter
16-18 pearl onions, peeled
6 dry apricots
1 bunch seedless grapes, small size or 3 tbsp Sultana or Golden raisins, stems cut off - soak into the hot water for 20 minutes and drain
1 tsp honey
2 tbsp lemon juice
1 cup hot water or chicken broth
1/2 tsp cinnamon
4 tbsp blanched almonds, sliced
Saute the chicken with 2 tbsp butter for a few minutes in a medium sized pot. Add the pearl onions, saute for about 2-3 more minutes while stirring occasionally. Add the apricot, half of the grapes or Sultana raisins, honey, lemon juice, hot chicken broth, salt and pepper. Cover and cook for about 30 minutes on medium-low heat. Turn the heat off. Sprinkle 1/2 tsp cinnamon over the dish, stir.
Meanwhile toast the almonds and the rest of the grapes or Sultana raisins with 1 tbsp butter for about 2-3 minutes in a small pan. Place the Mahmudiye on a serving dish, arrange the almonds and grapes all over and serve.