Ingredients:
Oil - 50 ml
Chicken - 1, large, cut into 8 or more pieces
Seasoned Flour  50 gms (plain flour mixed with little salt, black pepper and chilli powder)
Tomato Puree - 1 1/2 tblsp
Water - 300 ml
Prunes - 50 gms, stoned
Apricots - 50 gms, quartered
Sultanas - 2 tblsp
Salt - 1 tsp
Black Pepper - 1/2 tsp
Red Wine - 300 ml
Sumac - 1 tsp + little extra for garnish

Method:
1. Heat the oil in a large pan.
2. Coat the chicken pieces in the seasoned flour.
3. Fry in the oil until golden on all sides.
4. Transfer the chicken to a casserole dish.
5. Add the tomato puree and water to the pan.
6. Add the dried fruits, salt, black pepper, sumac and wine.
7. Bring to a boil.
8. Pour the sauce into the casserole and place in a preheated oven at 180C/350F.
9. Bake for about 60 minutes or until the chicken is tender.
10. Transfer to a serving dish.
11. Sprinkle a little sumac.
12. Serve with rice.