This is an Ottoman chicken dish and is mainly eaten around the summer months, served simply with Orzo or any small shaped pasta. I like to serve mine with a green salad, sprinkled with pomegranates and orange blossom water dressing and olive oil.
Apricots - stoned & dried - 60g
Butter - 20g
White Onions - 1/4 finely chopped
Organic Baby Chicken cut into 8 pieces with skin on
700ml Chicken stock
Salt - 1/2 teaspoon
Lemon Juice- 1/2 lemon
Ground black pepper - 1 tablespoon
Cinnamon - 1/4 teaspoon
Soak the apricots in boiling water and drain, cut into a 3 to 4 pieces.
Melt the butter into a large pan and add the onions & cook for 10 minutes until light brown, then add the salt.
Add to the onions and pan fry, once the chicken has a golden colour, add the lemon black pepper and cinnamon. Then put into an oven along with the apricots and add the chicken stock, cover with foil, and let cook.
After 45 minutes, take off the foil and put the heat up to brown the top.
Check that the chicken is tender, there should not be too much liquid left.
Toast the almonds in a dry pan, and sprinkle on the chicken.
I sometimes add parsley if I want some colour. Go try this now!
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