Ingredients

• 2 tablespoons chicken fat or 2 tablespoons canola oil
• 1 large onion, diced (approx 1 cup)
• 5 large carrots, peeled,chopped into 3/4 inch pieces
• 1 cup ginger ale
• 2 cups chicken broth, more as needed
• 3 large sweet potatoes, peeled,chopped into 3/4 inch pieces
• 1 cinnamon stick
• 1/2 lemon, juice of
• 1/2 cup whole pittted prune
• 1/2 cup dried apricot
• salt, to taste
• black pepper, freshly ground,to taste

Instructions

1. Heat a large skillet over medium heat, add oil.

2. Add onion to the pan and saute, lowering heat as needed, until onion is very soft- about 10 minutes.

3. Add carrots,ginger ale,and chicken broth,then raise the heat a bit so that the liquid is simmering (around medium), and cook until carrots begin to soften about 7-10 minutes.

4. Add all remaining ingredients, except salt & pepper, and continue cooking until veggies are very tender, another 15 or so (I dropped a lid on the pan, slightly ajar to help this cook a bit faster).

5. You may need to add a little extra chicken broth for moisture if it starts to get dry- you don't want this to dry out.

6. Season well with salt and pepper, removing cinnamon stick before serving.