Sun-dried prune and apricot chicken on yellow rice

Ideas
6 servings
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Poultry

By Food24 November 03 2009
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Ingredients (21)

2.00 kg chicken — pieces
30.00 ml butter
30.00 ml oil
2.00 onion — thinly sliced
1.00 garlic — cloves, crushed
2.00 ml fresh ginger — crushed
2.00 ml turmeric
1.00 cinnamon — stick
250.00 ml apricot juice
125.00 ml wine — dry white
salt and freshly ground black pepper — to taste
125.00 ml prunes — pitted, soaked in water
250.00 ml apricots — dried, soaked
15.00 ml honey
15.00 ml lemon juice
15.00 ml sesame seeds — toasted
YELLOW RICE
500.00 ml rice
1.00 Litres stock — weak, chicken
2.00 ml turmeric
1.00 cinnamon — stick
salt — to taste
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Method:

1. Fry chicken pieces in butter and oil until golden. Remove from saucepan and fry onions, garlic, ginger, turmeric and cinnamon until the onion is tender.
2. Replace chicken, then add the apricot juice, wine and seasoning and simmer, covered, until the chicken is tender (about 30 minutes.)
3. During the last 10 minutes, add prunes and apricots, reserving a few for garnishing. Add the honey and lemon juice and check seasoning.
4. Serve on a bed of yellow rice, garnish with reserved prunes and apricots and sprinkle over toasted sesame seeds.
5. YELLOW RICE: Add all the ingredients to a saucepan and bring to the boil. Turn down the heat and simmer until all the liquid is absorbed and the rice is tender.



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