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Cooking receipe to make parsi chicken with apricots under category General Recipes. You may find some video clips related to this receipe below.
parsi chicken with apricots
indian
Murcgh khumani
I love the flavour of this spiced dish sweetened with dried apricots from Diane Seeds Favourite indian Food (Rosendale Press) though I increased the quantity of
apricots. The Parsis came originally from Persia where meat and fruit are often combined. The spicing smacks more of India where they settled after fleeing religious persecution over 1000 years ago.
170g dried apricots
6 cloves
6 whole green cardamom pods
1 cinnamon stick about 40mm long
2 tsp cumin seeds
1 chicken 1.35 1.8kg skinned and cut into 8 pieces
2 level tsp salt
2 cloves garlic finely chopped
25mm fresh ginger root finely chopped
3 tbsp vegetable oil
3 onions sliced
4 green chillis deseeded and finely chopped
1 large ripe red tomato skinned and chopped
2 tsp sugar
2 tbsp white wine vinegar
Cook the apricots in 290ml water until just soft but still whole.
Dry fry the cloves cardamom pods cinnamon and cumin for a few seconds then cool and grind to as fine a powder as you can.
Rub the chicken pieces with the salt half the spices half the garlic and half the ginger.
Leave in a cool place for several hours.
Heat the oil and fry the onions until golden brown.
Stir in the chillis and the remaining spices garlic and ginger.
Fry for about 30 seconds then add the chicken.
Fry until lightly browned.
Stir in the tomato and about 4 tablespoons of water.
Cover and simmer very gently for about half an hour.
Stir in the sugar and vinegar cover and cook for 10 minutes until the chicken is done.
Stir in apricots and their liquid draw off heat and leave for an hour (or longer).
Reheat before serving.
Serves 4
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