Sun-dried prune and apricot chicken on yellow rice

Recipe from: 3/1/1992 12:00:00 AM
Ingredients 22
Servings 6
Time

Ingredients

  • 2
    kg
    chicken pieces
  • 30
    ml
    butter
  • 30
    ml
    oil
  • 2
    large onions, thinly sliced
  • 1
    clove garlic, crushed
  • 2
    ml
    fresh root ginger, crushed
  • 2
    ml
    turmeric
  • 1
    stick cinnamon
  • 250
    ml
    apricot juice or nectar
  • 125
    ml
    dry white wine
  • salt and pepper to taste
  • 125
    ml
    pitted prunes, soaked in water
  • 250
    ml
    dried apricots, soaked in water
  • 15
    ml
    honey
  • 15
    ml
    lemon juice
  • 15
    ml
    toasted sesame seeds
  • YELLOW RICE
  • 500
    ml
    rice
  • 1
    Litres
    weak chicken stock
  • 2
    ml
    turmeric
  • 1
    stick cinnamon
  • salt to taste
 

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.
 

Read more on: poultry  |  shallow-fry
 

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