Persian Apricot Chicken

Recipe Ingredients

6 1/8 oz	174g	Dried apricots
4 tablespoons	60ml	Vegetable oil
2		Small pieces of cinnamon stick
2		Chopped onions
1 1/8 lbs	510g / 17oz	Chicken
4		Tomatoes chopped
2 tablespoons	30ml	Fresh Corinader
1 pinch		Salt
		For The Masala
6		Large dried red chillies
1 1/2 teaspoon	7.5ml	Cumin seeds
1 1/2 teaspoon	7.5ml	Corinader seeds
2cm		Piece of cinnamon stick
4		Cloves
1 tablespoon	15ml	Grated ginger
1 tablespoon	15ml	Pureed garlic
4		Green Cardamon pods

Recipe Instructions

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.

Source:
Visit the Salamander Cookshop Blog at http://www.salamandercookshop.com/blog/2008/10/persian-apricot-chicken/

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