“In her cookbook, ‘Claudia Roden’s Mediterranean,’ the author writes that meat and fruit dishes are ‘a legacy of ancient Persia that spread through the Arab world,’” food writer Mayukh Sen stated. This dish is based on the translation of a 13th-century Arab culinary manual. “The chicken fat renders as the chicken cooks, creating a rich onion-and-apricot flavored sauce.” Get the recipe.
