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Recipe for Persian Apricot Chicken


Apricot Chicken

from SalamanderCookshop

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.

Serves 4

  • 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


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.


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