Apricot Chicken

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Old 14-Aug-2012
Apricot Chicken


•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
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

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