Recipe
for :
 This
recipe for Persian Apricot Chicken comes from Salamander
Cookshop - www.salamandercookshop.com
Salamander
has been one of Britain’s leading cookshops since
1993. Their philosophy is to bring you the best kitchen
equipment – quality cookware, bakeware, knives,
mills and other kitchen utensils and accessories –
from around the world.
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.
Ingredients
for Persian Apricot Chicken
175g dried apricots
4 tbsp vegetable oil
2 small pieces of cinnamon stick
2 chopped onions
500 g chicken breast diced into 2cm pieces
4 tomatoes chopped
2 tbsp chopped fresh coriander
salt
For the masala:
6 large dried red chillies
1 ½ tsp cumin seeds
1 ½ tsp coriander seeds
2cm piece of cinnamon stick
4 cloves
1 tbsp grated ginger
1 tbsp pureed garlic
4 green cardamom pods
How
to make Persian Apricot Chicken
- 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 then 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.
Serves
4
Salamander
Cookshop
www.salamandercookshop.com
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