APRICOT CHICKEN WITH SAUCE
MAKES 6 SERVINGS.
6 chicken quarters
2 lemons
1/4 cup oil
3 tbs unsalted butter
1 onion, chopped
2 cloves garlic, chopped
1 tsp each ginger, coriander and paprika
1/2 tsp cumin
1/4 tsp cayenne
1/2 cup each chopped parsley and dried apricots, sliced
2 tbs honey
1/4 cup blanched almonds
1 1/2 cups olives, pitted
Sprinkle chicken with salt. Refrigerate 30 min. Slice 1 lemon, spread out slices, sprinkle with salt. Stack slices on a plate, let stand 20 min. Heat a pot. Add 3 tbs oil. Add chicken, cook until golden. Transfer to a platter. *Add butter and next 7 ingredients and pepper to pot. Cook until onion softens, stir in parsley, add chicken to pot, add 2 cups water. Bring to a boil, simmer 30 min. *Combine apricots, 1 cup water and honey in a pan, cook until apricots are plump and liquid is syrupy, set aside. Cook almonds in remaining oil in skillet until golden. Set aside. Chop lemon slices into pieces, add to pot with chicken along with olives and juice of remaining lemon. Continue cooking until chicken is tender. Arrange chicken on a platter. Top with olive sauce, apricot mixture and almonds. SERVE & ENJOY...
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Posted by: ">^..^<Russie >^..^<" <russie58@yahoo.com>
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