Nigella Lawson Chicken & Apricot Masala
- Ready In:
- 24hrs 45mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 236.59 ml dried apricot
- 2.46 ml hot red pepper flakes
- 4.92 ml ground cumin
- 4.92 ml ground coriander
- 4 cloves
- 4 cardamom pods, lightly crushed
- 14.79 ml minced garlic
- 14.79 ml minced ginger
- 1 cinnamon stick
- 2 onions, peeled and finely chopped
- 4.92 ml salt
- 1360.77 g boneless skinless chicken breasts, diced
- 4 medium tomatoes, cut into 1/2 inch dice
- 29.58 ml tomato paste, diluted in
- 118.29 ml water
- 44.37 ml chopped cilantro leaves
directions
- Soak apricots overnight in 2 cups cold water, or cover with 2 cups hot water and soak until swollen and softened, 2 to 3 hours.
- Prepare masala: In a small bowl, combine hot pepper flakes, cumin, coriander, cloves, cardamom, garlic and ginger.
- Add 1/4 cup water, and stir to make a paste.
- Set aside.
- In a large sauté pan over medium heat, heat cinnamon stick.
- Add onions and salt, and sauté until onions begin to soften, 2 to 3 minutes.
- Add masala, and stir.
- Add chicken, and stir for about 5 minutes.
- Add apricots and their soaking liquid, diced tomatoes and diluted tomato paste.
- Cover and simmer until chicken is cooked through, about 30 minutes.
- Check cooking liquid about halfway through; if chicken is covered with liquid, remove cover for remainder of cooking.
- Transfer to a large bowl, sprinkle with cilantro and serve hot.
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RECIPE SUBMITTED BY
nomnom
Wilmington, Delaware
I graduated from the University of Delaware's HRIM program in '06.
Been several years since I was last active and experimenting, but I'm coming back into it.
I used to be vegetarian (even had a touch of the veganism), and I still love me my veggies, but I also love me my meat. I will never stop liking tofu no matter what. Don't knock until you try it cooked PROPERLY. Tofu is so easy to mess up.