Persian Apricot Chicken

Submitted by dianagriffiths on October 31, 2008.

Main Ingredient: Chicken
Preparation: Crock Pot and Slow Cooker
Course: Curries
Cuisine: American Indian
Occasion: Dinner
Dietary: High-fibre
Source:
http://www.salamandercookshop.com/blog/2008/10/persian-apricot-chicken/
Preparation Time: 30 minutes
Cooking Time: 1 hour
Yield:

Description

This recipe takes it’s inspiration from the Parsee tradition of using fruit in cooking, and is deeply rooted in the Persian ancestry of many Indians and their food.

Persian Apricot Chicken ingredients

175 g Dried Apricots
4 T Vegetable oil
2 small pieces of cinnamon stick
2 Chopped onions
500 g chicken breast diced into 2cm pieces
4 tomatoes chopped
2 T Chopped Fresh Coriander
6 large dried red chillies
1 1⁄2 t Cumin seeds
1 1⁄2 t Coriander seeds

Cooking Persian Apricot Chicken

Ingredients (continued)
2cm piece of cinnamon stick
4 cloves
1 tbsp grated ginger
1 tbsp pureed garlic
4 green cardamom pods

Notes

Soak the apricots in 200ml of warm water for a couple of hours until they are soft and swollen.

Grindi all the ingredients for the masala in a food processor and leave to one side.

Heat the oil in a large heavy casserole or sauté pan which has a lid. Add the cinnamon sticks, cook for a couple of minutes and add the onions, browning very slowly. Stiri in the masala and fry off until the oil begins to separate. Add the chicken and cook for about 5 minutes turning half way through. Seasoni with salt and add the tomatoes and apricots (and any water remaining from the soaking). Simmeri with the lid on until the chicken is tender (if the sauce remains thin, uncover and allow to reduce for a few minutes until thickened). Stir in the coriander and serve immediately with Indian breads or plain rice.