Sunday, January 3, 2016

Braised Chicken with Apricots, Currants, and Tamarind

From Jerusalem: A Cookbook
(note: originally quail)

2 lb chicken pieces (with bone and skin)
3/4 tsp chile flakes
3/4 tsp ground cumin
1/2 tsp fennel seeds, lightly crushed
1 Tbsp olive oil
1 1/4 cups water
5 Tbsp white wine
2/3 cup dried apricots, thickly sliced
2 1/2 Tbsp currants
1 1/2 Tbsp superfine sugar
1 1/2 Tbsp tamarind paste
2 Tbsp lemon juice
1 tsp fresh thyme leaves
2 Tbsp chopped cilantro and parsley for garnish

1. Sprinkle chicken with chile flakes, cumin, fennel seeds, 1/2 tsp salt, and black pepper. Massage and cover. Marinate in fridge for 2 hours or overnight.
2. Heat oil over medium-high heat in frying pan that is just large enough to hold chicken snugly. Brown on all sides for about 5 minutes.
3. Remove chicken from pan and discard most of fat, leaving 1 1/2 tsp. Add water, wine, apricots, currants, sugar, tamarind, lemon juice, thyme, 1/2 tsp salt, and pepper. Return chicken to pan. Bring water to boil, cover pan and simmer 20 - 25 minutes, turning chicken once or twice.
4. Lift chicken from pan and onto serving platter and keep warm. Reduce liquid to sauce consistency. Spoon over chicken and garnish with herbs.

No comments:

Post a Comment

Thanks for your comment. Please note that comments are read and reviewed before being approved and posted, to prevent spam or other inappropriate messages from appearing on this site.