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Ingredientes
- 4 lrg Chicken breasts each cut Into three pcs.
- 1 x Dry red chili.
- 1 sm Cinnamon stick.
- 5 ml 1 tsp cumin seeds.
- 4 x Green cardamom pods.
- 8 x Cloves
- 25 x Cm 1 inch piece fresh root Ginger peeled and finely Minced
- 2 x Cloves of garlic crushed.
- 100 gm 4 ounce dry no soak apricots
- 150 ml 0,25 pt water.
- 10 ml 2 tsp sunflower oil.
- 1 lrg Onion peeled and minced.
- 15 ml 1 tbsp Tomato pure.
- 15 ml 1 tbsp white malt vinegar.
- 10 ml 2 tsp sugar.
- 400 gm 14 ounce canned chic peas Liquid removed
Direcciones
- 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 mix into the chicken with half the ginger and garlic. Set aside for at least one hour. Cook the apricots in the water till tender. Leave to cold in the pan. Heat a wok. Add in the oil and cook the onion for 7 min stirring frequently. Stir in the rest of the ginger and garlic and cook for a further minute. Remove the onion mix. Add in the chicken and cook for 3 min till lightly cooked. Add in the remaining spice mix and onion mix and cook for a further 2 min. Stir in the tomato pure, vinegar, sugar, chic peas and apricots with the cooking juice. Cook for 15 min and serve.
- VARIATIONS
- Use 450 G or possibly 1 lb leg of lamb chops instead of chicken. Cook for 30 min instead of 15 min at the end of cooking.
- Alternatively for the spices mix together a healthy pinch of chili pwdr, 2,5 ml 0,5 tsp grnd cinnamon 5 ml 1 tsp grnd cumin 2,5 ml 0,5 tsp garam masala.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 175g | |
| Recipe makes 4 servings | |
| Calories 258 | |
| Calories from Fat 118 | 46% |
| Total Fat 13.12g | 16% |
| Saturated Fat 3.77g | 15% |
| Trans Fat 0.17g | |
| Cholesterol 89mg | 30% |
| Sodium 92mg | 4% |
| Potassium 372mg | 11% |
| Total Carbs 4.2g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.47g | 1% |
| Protein 29.54g | 47% |
