Sunday, 15 November 2009
African Apricot Chicken
This is simplicity itself. A good entertaining dish as all the preparation can be done beforehand and the cooking is quick. It is very delicious too! Ideal for our hot lazy days!
3 pounds boneless chicken breasts -- cut into 4 inch chunks 2 cloves garlic -- minced salt and pepper to taste 4 medium onions -- finely chopped 2 tablespoons oil 1 1/2 teaspoons coriander 1/2 teaspoon cumin 1 1/2 teaspoons hot curry powder 1 tablespoon brown sugar 1/2 cup fresh lemon juice 4 tablespoons apricot jam 2 tablespoons flour 30 dried apricot halves 1 onion -- cut into 2 inch 2 bay leaves In a large bowl, combine chicken pieces, garlic, salt and pepper; set aside. In a medium frying pan, fry onions in oil until golden. Stir in coriander, cumin and curry powder. Stir to coat onions, then add brown sugar, lemon juice and jam. Add 1/2 cup water. Bring to a boil, stirring constantly. Remove from heat. When cool, pour over chicken. Add bay leaves and refrigerate overnight. The next day, thread meat with onions and apricots on skewers. Grill over coals or broil in oven (7 minutes on each side). While meat grills, remove bay leaves from marinade and transfer it to a heavy pot. Bring to a boil. Serve over rice.