Chicken Stew with Prune

(Tavuklu Kuru Erik Yahnisi)

Half of chicken, boneless, skinless, diced
1 small onion, sliced
2 tbsp butter
2/3 cup warm water
10 prunes, pitted
1 tsp corn starch + 3-4 tbsp water
1/2 tsp cinnamon
Salt
Pepper

Garnish:
1/4 cup walnuts, crumbled, lightly toasted
2-3 tbsp pomegranate seeds

Saute the chicken with butter until the chicken changes color. Add the onion, continue to saute for about 2-3 more minutes. Add the water, prune, diluted corn starch, cinnamon, salt and pepper. Put the lid on. Cook for about 10 minutes over low-medium heat.

Sprinkle walnuts and pomegranate all over. Serve the dish while still hot with Turkish Pilaf.

2 servings.