2 tbsp. cooking oil
2 tbsp. butter
2 med. onions, very thinly sliced and separated into rings (2 c.)
1 tsp. salt
1/4 tsp. coarsely ground pepper
1/4 tsp. saffron, crushed
1/8 tsp. cayenne pepper
2 whole chicken breasts, split
4 chicken thighs or 2 drumsticks and 2 thighs
1 tbsp. cornstarch
2 tbsp. cold water
1/2 c. raisins
1/4 c. blanched whole almonds, toasted
2 tsp. lemon juice

In 12 x 7 1/2 x 2 inch baking dish, combine oil, butte rand onion. Cook, covered, at HIGH for 5 minutes, until onion is tender. Stir in salt, pepper, saffron, and cayenne pepper. Add chicken, turning to coat with butter sauce. Heat, covered, at MEDIUM HIGH for 20 to 22 minutes or until chicken is done, giving dish half turn once.

Remove chicken to platter; cover to keep warm. Blend cornstarch with water. Stir into pan juices; add raisins and nuts. Cook, uncovered, at HIGH for 3 to 4 minutes, until thickened and bubbly, stirring after each minute. Stir in lemon juice. Spoon over chicken. Trim with parsley sprig, if desired. Makes 6 servings. Total cooking time: 28 minutes.