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
- Cut the chicken breasts in half lengthwise to form 2 mirror-image pieces each.
- Brown the chicken breasts on both sides. Set aside.
- Brown the onions and set aside.
- Separate the saffron threads with your fingers and soak in the hot water.
- Grind the ginger. It has to be ground first because it is harder and takes longer to grind than the other spices.
- Add the cardamom and the cinnamon to the grinder and grind.
- 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.
- Dice the tomatoes and add to the apricots.
- Add the chicken and the onions back into the apricot mixture.
- Mix in the boiling water.
- Reduce to a simmer and simmer for 20 minutes.
- Serve with rice.