Persian Apricot Chicken

Name: Persian Apricot Chicken
Yield: 4
Cuisine: Fusion
Ingredients: apricots, dried; ginger; cloves; cinnamon sticks; coriander seeds; cumin seeds; red chilis, dried; salt; coriander; tomatoes; chicken breasts; onions; cinnamon sticks; vegetable oil; cardamom pods

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.

Yield

4 servings

Prep

10 min

Cook

20 min

Ready

30 min

Trans-fat Free, Good source of fiber, Low Sodium

Ingredients

Amount	Measure	Ingredient	Features
175	grams	apricots, dried
1	tablespoon	ginger grated
4	x	cloves	*
2	inches	cinnamon sticks pieces	*
1 ½	teaspoons	coriander seeds
1 ½	teaspoon	cumin seeds
6	large	red chilis, dried	*
For the masala
1	x	salt to taste	*
2	tablespoons	coriander chopped fresh
4	x	tomatoes chopped	*
500	grams	chicken breasts diced into 2cm pieces
2	x	onions chopped	*
2	small	cinnamon sticks pieces	*
4	tablespoons	vegetable oil
4	x	cardamom pods	*

Ingredients

Amount	Measure	Ingredient	Features
175	grams	apricots, dried
15	ml	ginger grated
4	x	cloves	*
2	inches	cinnamon sticks pieces	*
7.5	ml	coriander seeds
7.5	ml	cumin seeds
6	large	red chilis, dried	*

For the masala
1	x	salt to taste	*
3E+1	ml	coriander chopped fresh
4	x	tomatoes chopped	*
5E+2	grams	chicken breasts diced into 2cm pieces
2	x	onions chopped	*
2	small	cinnamon sticks pieces	*
6E+1	ml	vegetable oil
4	x	cardamom pods	*

Directions

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

Grind 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.
Stir 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.
Season with salt and add the tomatoes and apricots (and any water remaining from the soaking).
Simmer 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.