Chicken With Apricots In Lemon

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This chicken dish is from "The Silk Road Gourmet" by Laura Kelley. The reserve is a fascinating exploration of the cuisines of Western and Southern Asia. This particular recipe is from the section on Afghanistan. The poultry is combined with a unique blend of spices, apricots, raisins and pistachios, producing a attractively fragrant and flavorful dish. Be sure to read more about the reserve below.
Poultry With Apricots In Lemon-Pepper Sauce
1/4 cup dried apricots, quartered
2 tablespoons peanut oil
1 medium yellow onion, peeled, chopped up and separated into crescents
Zest of 2 lemons, very finely chopped
2 teaspoons garlic clove, peeled and diced
3 dried crimson chili peppers
1/4 cup brown raisins
1 teaspoon sodium (more if preferred)
1/2 teaspoon surface coriander
1 teaspoon floor cardamom
3 tablespoon natural yogurt
Heat oil within a sauté skillet over high heat. Add chicken and make, stirring quickly, to sear the poultry and protect its juices. When the chicken is merely needs to color, remove from your oil using a slotted spoon and reserve. Lower warmth to moderate and add onions. When onions possess just started to soften and color, add garlic, chili peppers and fifty percent of the lemon zest and stir well to mix. Cook for three to five 5 minutes.
Add 1/2 cup water, apricots and brown raisins and prepare to heat. Add salt, coriander, pepper, cardamom, cumin, cinnamon and turmeric. Mix to coating apricots using the warm spices. Cook for another minute or two and increase the remaining drinking water and stir once again.
Once the stew is well heated, add chicken and lemon juice and the remaining lemon zest and stir. Add cut pistachio nuts and cook covered over low heat for 10 to quarter-hour, stirring occasionally. Uncover and cook until poultry is performed and liquid offers evaporated enough to create a sauce. Add yogurt and temperature. Serve with grain or bread.
The Silk Street Gourmet
"The Silk Street Gourmet" by Laura Kelley is a unique cookbook that explores the cuisines of the Republic of Georgia, Armenia, Azerbaijan, Iran, Afghanistan, Pakistan, Bangladesh, India and Sri Lanka.
Its chapters movement from nation to country across the famous old trade route, and each a single begins by identifying the principal spices and flavorings of the cuisine, accompanied by a brief overview of the united states as it pertains to it's culinary heritage.
Each country's formulas are organized by course and the ingredients and instructions are skillfully adapted for Western kitchen areas. In addition, the writer has included a thorough glossary of elements alongside some helpful purchasing information.
If you enjoy being creative in the kitchen, this book is a great addition to your cookbook collection. The spices and flavors that represent each nation are therefore well defined it is possible to apply those principals to substances you have readily available and make your own culinary adventure.
See: All formulas, images and content articles on MyGourmetConnection® are copyright protected

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