Nigella Lawson Chicken & Apricot Masala

"Another Nigella recipe that I got off nytimes.com and have yet to try. Again, I omitted the oil called for in the recipe. (If you have no prob using oil, she calls for 1/4 cup peanut oil to be heated in the saute pan with the cinnamon stick)"
 
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Ready In:
24hrs 45mins
Ingredients:
16
Serves:
6
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ingredients

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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

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.
 
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