Chicken with Apricots
From "At Home with Madhur Jaffrey"

2 1/2lb chicken legs or thighs
Salt
freshly ground black pepper
12 dried apricots
3 Tbsp olive or canola oil
Two 2in cinnamon sticks
1/2 tsp whole cumin seeds
2 medium onions, cut into fine half rings
3 tsp fresh ginger, peeled and grated
1 Tbsp tomato paste
1 1/2 Tbsp sugar
2 Tbsp red wine vinegar
1 tsp garam masala
1/2-3/4 tsp cayenne

Sprinkle chicken on all sides with 1/2 tsp salt and very generous amounts of black pepper. Pat it in and set aside. Put apricots in a small pan with 1 cup water and bring to a boil. Lower heat and gently simmer for about 15 min or until they have softened but are firm enough to take another 5min of cooking later. Leave in the cooking liquid.
Pour oil into a large frying pan over medium high. When hot scatter in cinnamon sticks and cumin. 10secs later put in half the chicken pieces and brown on both sides. Remove to bowl and brown remaining chicken pieces. Put them in the bowl too. Add the onions to the pan, stir and fry until they brown at the edges. Add ginger and stir a few seconds, add tomato paste and stir once. Now return the chicken and its juices to the pan, along with 1 1/2 cups water and 1 tsp salt. Cover and bring to a boil, then lower heat and cook gently for 15min, turning the chicken over once midway. Remove cover and add the sugar, vinegar, apricots, and their cooking liquid, garam masala, and cayenne. Stir gently and cook on high until sauce is a bit syrupy, about 5min.

Serves 4
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