1/4 cup prunes, diced 1/4 cup dried apricots, diced 1/4 cup golden raisins 2 Tablespoons brandy Pinch of saffron Pinch of cinnamon
For meatballs: 2 large eggs 1-1/2 Tablespoons pine nuts, ground 1-1/2 Tablespoons pecans, ground 2 Tablespoons fresh parsley, chopped 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1 teaspoon kosher salt 1/2 teaspoon fresh ground pepper 1-1/2 pounds ground beef 1/4 cup olive oil 8 chicken leg quarters 1 large onion, chopped 3 garlic cloves, minced One 28 ounce can of crushed tomatoes Kosher salt and fresh ground pepper to taste
Preheat oven to 350 degrees F.
In a small bowl, combine prunes, apricots and raisins; cover with hot water.
In another small bowl, combine brandy, saffron and cinnamon. Set both aside while preparing meatballs.
In a large bowl combine, eggs, ground pine nuts, ground pecans, parsley, onion powder, garlic powder, salt and pepper. Add ground beef and mix together with your hands. Form meat into 24 meatballs arranging them in a large, heavy skillet over medium-high heat. Add only as many meatballs as will fit without crowding. If necessary, cook meatballs in separate batches. Brown meat-balls on all sides and remove from pan.
Heat 1/4 cup oil in skillet over medium-high heat. Add chicken in batches and brown on all sides. Transfer chicken to a large baking dish along with meatballs. Pour off all but 2 tablespoons oil from skillet, add onions and scrape up any browned bits. Cook until onions are translucent then add garlic and cook for 1 more minute.
Drain fruit and add to skillet with tomatoes and brandy mixture. Bring to a simmer and pour over chicken meatball mixture.
Bake for 45-60 minutes, until chicken thighs show no sign of pink when pierced with a fork. Season to taste with salt and pepper and serve .