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Chicken with Apricots & Almonds

Wednesday, March 8, 2017 21:02
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Weeknights I try to keep things really simple.   I am very busy during the week and after having worked as a chef for many years, I quite  honestly don't want to spend all my days in the kitchen cooking.   Simple, quick and easy works well for me . . .  but simple, quick and easy doesn't mean that food has to be tasteless or even unhealthy.   It is more than possible to cook a delicious meal without a lot of effort and from scratch.

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That is why I tend to favour simple dishes like this Chicken with Apricots and Almonds that I am showing you here today.   Quick and easy to make and very delicious, it is also quite healthy.   With only 1 TBS of fat which is used to brown the onions and chicken meat and four servings that means the fat content is about 1/4th of a tablespoon, which is pretty good for something so delicious!

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The whole thing cooks in one pot on top of the stove.   Lovely flavours are included by using ginger, cinnamon and tumeric . . . so it has a bit of an Middle Eastern flare, but without going over the top.

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The addition of dried apricots adds a nice natural sweetness, and helps to thicken the juices into a virtually fat free sauce, whilst the sprinkling of some flaked almonds on top just prior to serving adds a bit of nutty crunch.  You can use the coriander or not as you wish.  Some people are not very fond of coriander I know.  Personally I don't really mind it.

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All together this makes for a very delicious and simple supper.  All you need with it is some steamed rice and a vegetable.  I like broccoli, but you can have whatever vegetable floats your boat.  I am sure you and your families will really love this so I hope that you will give it a go!

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*Chicken with Almonds and Apricots*

Serves 4

A lightly spiced dish with tender chunks of chicken and sweet and sticky apricots.  It makes for a delicious low fat weekday meal, which is quick and easy to prepare.  You will need a large skillet with a lid. 

1 TBS unflavoured cooking oil

2 medium onions, peeled and chopped

1 tsp ground ginger

1 tsp ground cinnamon

1 tsp ground tumeric

4 boneless, skinless chicken breasts, cut into 1 inch cubes.

450ml  chicken stock (2 cups)

250g pack of dried apricots, halved (about 1 2/3 cup)

fine sea salt and freshly ground black pepper to taste

25g of sliced almonds (1/4 cup)

chopped fresh coriander to garnish (Cilantro, optional)
Steamed rice to serve 

Heat the oil in a large skillet over medium high heat.   Add the onion.  Cook, stirring, until softened.   Add the spices and the chicken.  Cook for several minutes, stirring to coat the chicken with the spices… Pour in the chicken stock.  Bring to the boil.  Cover and simmer for 15 minutes, stirring occasionally.   Remove the lid, stir and add the apricots.  Cover and simmer for a further 10 minutes, until the chicken is cooked through and the sauce has thickened slightly.  Taste and add salt and pepper to taste.  Transfer to a serving dish. Sprinkle the almonds over top and garnish with some chopped fresh coriander if desired.

Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen


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