Tuesday 2 May 2006

Moroccan Apricot Chicken

This is an easy chicken dish that won't ruffle your feather, it's plump fruit and rich nectar make it a family favourite. Dried Apricot Pieces are rich source of beta carotene (which the body converts into vitamin A for healthy skin, cell development, immune function and vision); good source of iron and fibre; excellent source of potassium (helps reduce blood pressure).

The cuisine of Morocco is rated among the best in the world, and rightly so. There are few places where food is more carefully and artistically prepared, more delightfully served, and more enjoyed than in this country. So this Moroccan Apricot Chicken is of a mixture of sweet, sour and hot taste you had to give it a try before you can understand that kind of middle east cooking.

Ingredients: (serves 4)
1/2 Cup Cornflour
8 Pieces Skinless Chicken Cutlets, trimmed
2 Tablespoons Olive Oil
1 Large Brown Onion, peeled, cut into thin wedges
2 Garlic Cloves, crushed
1 Tablespoon Moroccan Seasoning
400ml Can Apricot Nectar
1/2 Cup Dried Apricots
1/3 Cup Flat-leaf Parsley Leaves, chopped
1/4 Cup Roasted Cashew Nut(optional)

1. Place flour, salt and pepper in a plastic bag and mixed well. Lightly coat chicken pieces in seasoned flour, shaking off excess.
2. Heat 1 tablespoon oil in a deep, large heavy-based frying pan over medium heat.
3. Cook chicken, in batches for 2 to 3 minutes each side or until golden brown. Transfer to a plate, repeat with remaining chicken and oil, cover and set aside.
4. Add onion and garlic to frying pan, cook and stir occasionally for 3-4 minutes or until tender.
5. Sprinkle Moroccan seasoning over onion and stir until well combined.
6. Stir in apricot nectar, bring to the boil and reduce heat to low. Return the chicken to frying pan.
7. Add apricot and cover and cook for 20 minutes in low heat. Stir on and off to prevent the sauce from drying out. If the sauce dry up too fast before the chicken is done, add 50ml more of water.
8. Cook until chicken is cooked through and sauce has thickened.
9. Next sprinkle some chopped parsley and roasted cashew nut on top before sever.

Notes: If you don't have Apricot Nectar and Moroccan Seasoning, please refer to the recipe below.

Apricot Nectar
1 Can Of Apricot In syrup(about 825g)

1. Blend the apricot with some of it's syrup in a blend until smooth to produce about 450ml of apricot puree.

Moroccan Seasoning Mix
Ingredients:(make 8 tablespoons)
5 Teaspoons Nutmeg
5 Teaspoons Ground Cumin
5 Teaspoons Ground Coriander
2 1/2 Teaspoons Ground All Spice
2 1/2 Teaspoons Ground Ginger
1 1/4 Teaspoons Cayenne Pepper
1 1/4 Teaspoons Ground Cinnamon

1. Place all the spices in a food processor and blend well.
2. You can store the blended spice in an air-tigh container in the fridge.

Notes: You can used either Drumsticks, Chicken Thigh on Bone or Marylands for this recipe. Posted by Picasa

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