David's Recipe for Chicken Breasts with Apricots

Based on an Indian recipe, with some changes made to make it kosher, some for health, and some for taste.

Main Course, Indian

  • 8 skinless and boneless chicken breasts, with the cartilage and tendons removed
  • Olive oil for sauteing
  • 2 medium onions, sliced
  • 1 large clove garlic, finely minced
  • 20 cardamoms, with the outer shell removed
  • 1 stick cinnamon
  • 1" dried ginger
  • 1 gram saffron threads
  • 1/2 cup hot water for soaking the saffron
  • 3 medium tomatoes
  • 2 300-gram packages dried apricots
  • 1-1/2 quarts boiling water
  1. Cut the chicken breasts in half lengthwise to form 2 mirror-image pieces each.
  2. Brown the chicken breasts on both sides. Set aside.
  3. Brown the onions and set aside.
  4. Separate the saffron threads with your fingers and soak in the hot water.
  5. Grind the ginger. It has to be ground first because it is harder and takes longer to grind than the other spices.
  6. Add the cardamom and the cinnamon to the grinder and grind.
  7. Put the apricots in the saute pan, add the ground spices, and saute while mixing for a few minutes. Like other foods containing a lot of sugar, the apricots have to be watched carefully so that they won't scorch.
  8. Dice the tomatoes and add to the apricots.
  9. Add the chicken and the onions back into the apricot mixture.
  10. Mix in the boiling water.
  11. Reduce to a simmer and simmer for 20 minutes.
  12. Serve with rice.




 
  
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