*  Exported from  MasterCook  *
 
                    Chicken With Chic Peas And Apricots.
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Main                             Dish
                 Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      large         Chicken breasts each cut
                         Into three pieces.
    1                    Dried red chili.
    1      small         Cinnamon stick.
    5      milliliters   1 tsp cumin seeds.
    4                    Green cardamom pods.
    8                    Cloves
   25                    Cm 1 inch piece fresh root
                         Ginger peeled and finely
                         Chopped
    2                    Cloves of garlic crushed.
  100      grams         4 oz dried no soak apricots
  150      milliliters   0 -- 25 pt water.
   10      milliliters   2 tsp sunflower oil.
    1      large         Onion peeled and chopped.
   15      milliliters   1 tbsp Tomato pure.
   15      milliliters   1 tbsp white malt vinegar.
   10      milliliters   2 tsp sugar.
  400      grams         14 oz canned chic peas
                         Drained
 
 Place the chicken in a large non-porous bowl. Put the chili, cinnamon,=
  cumin, cardamom pods and cloves into a spice grinder and grind as fine as
  possible. Rub half the spice mixture into the chicken with half the ginger
  and garlic. Set aside for at least one hour. Cook the apricots in the water
  until tender. Leave to cool in the pan. Heat a wok. Add the oil and cook
  the onion for 7 minutes stirring frequently. Stir in the rest of the ginger
  and garlic and cook for a further minute. Remove the onion mixture. Add the
  chicken and cook for 3 minutes until lightly cooked. Add the remaining
  spice mixture and onion mixture and cook for a further 2 minutes. Stir in
  the tomato pure, vinegar, sugar, chic peas and apricots with the cooking
  juice. Cook for 15 minutes and serve.
 
  VARIATIONS 
  Use 450 G or 1 lb leg of lamb chops instead of chicken. Cook for 30 minutes
  instead of 15 minutes at the end of cooking.
 
  Alternatively for the spices mix together a pinch of chili powder, 2,5 ml
  0,5 tsp ground cinnamon 5 ml 1 tsp ground cumin 2,5 ml 0,5 tsp garam
  masala.
 
  321 Kcals 1339 kj 29,9 G protein 36,2 G carbohydrate of which 19,3 G sugar.
 7,3 G fat of which 1,8 G saturate. 0,1 G sodium 11,9 G dietary fibre.
 
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