Chicken with chic peas and apricots Recipe

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Chicken with chic peas and apricots

Artist:	_	Yield:	4
Categories:	Beans, Chicken, Entrees, Peas, Poultry, Vegetables	Rating:	0
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Ingredients:

4	large	Chicken breasts each cut
		Into three pieces.
1		Dried red chili.
1	small	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
		Chopped
2		Cloves of garlic crushed.
100	grams	4 oz dried no soak apricots
150	ml	0, 25 pt water.
10	ml	2 tsp sunflower oil.
1	large	Onion peeled and chopped.
15	ml	1 tbsp Tomato pure.
15	ml	1 tbsp white malt vinegar.
10	ml	2 tsp sugar.
400	grams	14 oz canned chic peas
		Drained

Procedures:

1	Place the chicken in a large non-porous bowl.
2	Put the chili, cinnamon, cumin, cardamom pods and cloves into a spice grinder and grind as fine as possible.
3	Rub half the spice mixture into the chicken with half the ginger and garlic.
4	Set aside for at least one hour.
5	Cook the apricots in the water until tender.
6	Leave to cool in the pan.
7	Heat a wok.
8	Add the oil and cook the onion for 7 minutes stirring frequently.
9	Stir in the rest of the ginger and garlic and cook for a further minute.
10	Remove the onion mixture.
11	Add the chicken and cook for 3 minutes until lightly cooked.
12	Add the remaining spice mixture and onion mixture and cook for a further 2 minutes.
13	Stir in the tomato pure, vinegar, sugar, chic peas and apricots with the cooking juice.
14	Cook for 15 minutes and serve.
15	Variations use 450 g or 1 lb leg of lamb chops instead of chicken.
16	Cook for 30 minutes instead of 15 minutes at the end of cooking.
17	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