Nigella Lawson Chicken & Apricot Masala |
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Prep Time: 1440 Minutes Cook Time: 45 Minutes |
Ready In: 1485 Minutes Servings: 6 |
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Another Nigella recipe that I got off and have yet to try. Again, I omitted the oil called for in the recipe. (If you have no prob using oil, she calls for 1/4 cup peanut oil to be heated in the saute pan with the cinnamon stick) Ingredients:
1 cup dried apricot |
1/2 teaspoon hot red pepper flakes |
1 teaspoon ground cumin |
1 teaspoon ground coriander |
4 cloves |
4 cardamom pods, lightly crushed |
1 tablespoon minced garlic |
1 tablespoon minced ginger |
1 cinnamon stick |
2 onions, peeled and finely chopped |
1 teaspoon salt |
3 lbs boneless skinless chicken breasts, diced |
4 medium tomatoes, cut into 1/2 inch dice |
2 tablespoons tomato paste, diluted in |
1/2 cup water |
3 tablespoons chopped cilantro leaves |
Directions:
1. Soak apricots overnight in 2 cups cold water, or cover with 2 cups hot water and soak until swollen and softened, 2 to 3 hours.
2. Prepare masala: In a small bowl, combine hot pepper flakes, cumin, coriander, cloves, cardamom, garlic and ginger.
3. Add 1/4 cup water, and stir to make a paste.
4. Set aside.
5. In a large sauté pan over medium heat, heat cinnamon stick.
6. Add onions and salt, and sauté until onions begin to soften, 2 to 3 minutes.
7. Add masala, and stir.
8. Add chicken, and stir for about 5 minutes.
9. Add apricots and their soaking liquid, diced tomatoes and diluted tomato paste.
10. Cover and simmer until chicken is cooked through, about 30 minutes.
11. Check cooking liquid about halfway through; if chicken is covered with liquid, remove cover for remainder of cooking.
12. Transfer to a large bowl, sprinkle with cilantro and serve hot.
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