Chicken with chic peas & apricots.
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Chicken with chic peas & apricots.
  Chicken    Peas    Apricots    Poultry  
Last updated 6/12/2012 12:49:55 AM. Recipe ID 11376. Report a problem with this recipe.
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      Title: Chicken with chic peas & apricots.
 Categories: Main dish, Poultry
      Yield: 4 Servings
      4 lg Chicken breasts each cut
           Into three pieces.
      1    Dried red chili.
      1 sm Cinnamon stick.
      5 ml 1 tsp cumin seeds.
      4    Green cardamom pods.
      8    Cloves
     25    Cm 1 inch piece fresh root
           Ginger peeled and finely
      2    Cloves of garlic crushed.
    100 g  4 oz dried no soak apricots
    150 ml 0,25 pt water.
     10 ml 2 tsp sunflower oil.
      1 lg Onion peeled and chopped.
     15 ml 1 tbsp Tomato pure.
     15 ml 1 tbsp white malt vinegar.
     10 ml 2 tsp sugar.
    400 g  14 oz canned chic peas
  Place the chicken in a large non-porous bowl. Put the chili, cinnamon,
  cumin, cardamom pods and cloves into a spice grinder and grind as
  fine as possible. Rub half the spice mixture into the chicken with
  half the ginger and garlic. Set aside for at least one hour. Cook the
  apricots in the water until tender. Leave to cool in the pan. Heat a
  wok. Add the oil and cook the onion for 7 minutes stirring
  frequently. Stir in the rest of the ginger and garlic and cook for a
  further minute. Remove the onion mixture. Add the chicken and cook
  for 3 minutes until lightly cooked. Add the remaining spice mixture
  and onion mixture and cook for a further 2 minutes. Stir in the
  tomato pure, vinegar, sugar, chic peas and apricots with the cooking
  juice. Cook for 15 minutes and serve.
  Use 450 G or 1 lb leg of lamb chops instead of chicken. Cook for 30
  minutes instead of 15 minutes at the end of cooking.
  Alternatively for the spices mix together a pinch of chili powder,
  2,5 ml 0,5 tsp ground cinnamon 5 ml 1 tsp ground cumin 2,5 ml 0,5 tsp
  garam masala.

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Recipe ID 11376 (Apr 03, 2005)

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