Sali Jardaloo Murgi (Chicken with Apricots & Potatoe)

Directions

Peel and cut the onions in half lengthwise, then cut them crosswise into very fine half-rings.

Mix tomato paste and water.

Break up cinnamon stick somewhat.

If the chicken is whole, cut it into serving sized pieces.

Grind the chiles, cinnamon, cumin seeds, cardamom pods and cloves to a powder.

Put the chicken in a large bowl, and add 1 teaspoon of the ginger, ½ teaspoon of the garlic, and half the ground spices.

Mix well with your hands, rubbing the seasonings into the chicken.

Set aside for 1 hour.

Put the apricots in a small pan with 2 cups of water.

Bring to a boil.

Turn the heat down and simmer, uncovered, until the apricots are tender but not mushy.

When the apricots are tender, turn off the heat and let them sit in their own juice.

When the chicken is through marinating, heat the 6 tablespoons of oil in a wok or very large, heavy skillet.

When hot, put in the onions.

Stir and fry until they turn a rich, reddish-brown color.

Turn the heat down to medium and add the rest of the ginger and garlic.

Stir once or twice, and add the remaining ground spices.

Stir once or twice and put in all the chicken.

Stir an brown the chicken lightly for 5 minutes.

Add the tomato paste liquid and the salt.

Bring to a boil.

Cover, reduce the heat to low, and simmer gently for 20 minutes.

Add the vinegar and sugar.

Stir to mix.

Cover again and simmer for another 10 minutes.

Turn off the heat, and skim off a much of the fat as possible.

Put the apricots into the pan with the chicken.

If the apricots were only sitting in about 2 or 3 tablespoons of liquid, put that in the pan. If there is more liquid than that, discard the extra.

Gently slip the apricot in between the chicken pieces and let them soak in the sauce for at least 3 minutes.

Make the potato straws: fill a large bowl with about 2 quarts of water.

Add the salt and mix.

Grate the potato as coarsely as possible.

Put the potato into the bowl of water.

Stir the potatoes around with your hand.

Now remove the potatoes from the water, a handful at a time, squeezing out as much water as possible.

Spread the potatoes on a dish towel.

Pat with paper towels to dry off as much moisture as possible.

Pour vegetable oil into a wok or cast-iron frying pan to a depth of 2 inches.

Heat over a low heat, and let the oil heat slowly, for about 10 minutes.

When the oil is hot, add a small handful of the uncooked potato straws, which will begin to bubble.

When they stop bubbling, stir them until they are crisp and a pale gold color.

Remove with a wire spoon or slotted spoon and leave to drain on a plate lined with paper towels.

Continue and repeat until all the potato is used.

When ready to eat, put the chicken in a warmed serving dish and garnish with the potato straws.