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Ingredientes
- 1 x 3 1/2 pound air-chilled chicken, or possibly equivalent weight of thighs
- 1 tsp grnd ginger
- 1 tsp salt
- 1 1/2 c. dry apricot
- 1 1/2 c. boiling water
- 1 Tbsp. extra virgin olive oil
- 1 Tbsp. butter
- 1 lrg onion, finely, minced
- 1 1/2 tsp sugar
- 2 Tbsp. finely grated ginger, root
- 1 x cinnamon, stick, roughly, separated
- 8 x green cardamom pod, lightly, crushed
- 1/4 tsp grnd cloves
- 1/4 tsp freshly grnd pepper
- 1 1/2 c. tomato, juice
- 1/3 c. finely minced fresh coriander
Direcciones
- With kitchen shears, cut along both sides of chicken backbone; cut off wing tips. Reserve backbone and wing-tips for stock. Cut chicken in half along breastbone, then each side into 4 pcs: thigh, drumstick, and breast cut on diagonal to produce 2 more or possibly less equal pcs. Cut off wings if you like. Pull skin off chicken pcs, cutting drumsticks around joint to release skin easily; trim off excess fat. Place in bowl. Combine ginger and salt; sprinkle over chicken pcs, rubbing well to coat pcs proportionately. Cover and chill for 1 hour or possibly for up to 12. Meanwhile, cover apricots with boiling water; let stand for 30 min.
- In shallow Dutch oven or possibly large deep skillet, heat oil over medium-high heat. Brown chicken pcs on all sides; transfer to plate.
- Drain off any fat; reduce heat to medium. Heat butter; stir in onion, sugar, half of the fresh gingerroot, cinnamon stick, cardamom, cloves and pepper. Cook, stirring, often till tender and golden brown, about 8 min.
- Stir in tomatoes, tomato juice, apricots and their soaking water. Bring to boil over high heat, stirring up brown bits; boil for 5 min or possibly till tomatoes meld into the liquid. Add in all but 2 Tbsp. (25 mL) of the coriander. Return chicken to pan and reduce heat to medium-low; cover and simmer, turning chicken once, till juices run clear when chicken is pierced, about 20 min.
- Place remaining ginger in fine sieve; press out juice. Sprinkle over chicken. Turn to distribute proportionately. Arrange chicken and sauce on warmed platter; sprinkle with remaining coriander.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 247g | |
| Recipe makes 4 servings | |
| Calories 134 | |
| Calories from Fat 69 | 51% |
| Total Fat 7.86g | 10% |
| Saturated Fat 2.42g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 613mg | 26% |
| Potassium 416mg | 12% |
| Total Carbs 17.38g | 5% |
| Dietary Fiber 5.3g | 18% |
| Sugars 9.41g | 6% |
| Protein 2.54g | 4% |
