APRICOT CHICKEN
A chicken preparation cooked with apricot puree and served on a layer of sauteed almonds and capsicums.
Preparation Time : 15 minutes
Cooking Time : 20 minutes
Servings : 4
...INGREDIENTS
Dried apricots
1 cup
Boneless chicken
500 grams
Butter
4 tablespoons
Green capsicum, cut into thin strips green color capsicum
2 medium
Salt
to taste
Almonds, blanched Slivered
10
Brown sugar
1/2 cup
Port wine
2 tablespoons
Black peppercorns, crushed
10-12
METHOD
Soak dried apricots in hot water for ten minutes. Drain and remove the seeds. Puree half of them.Heat one tablespoon of butter in a pan. When it melts, add green capsicum and sauté. Add salt and blanched almond slivers, setting aside some for garnish, and continue to sauté for two to three minutes. Remove onto a serving plate and spread evenly. Heat the remaining butter. When it melts, add brown sugar and stir. Add boneless chicken pieces and stir. Add port wine and mix. Add salt and half the freshly crushed peppercorns and mix. Add apricot puree, whole seeded apricots and a little water if necessary and cook till the chicken is done. Add remaining crushed peppercorns and stir. Pour over the capsicum-almond layer in the serving plate. Sprinkle some almond slivers and serve immediately