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Name: Chicken with Chic Peas and Apricots
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 400 g chick peas (14 oz canned); 4 Green cardamom pods; 1 Dried red chili.; Chopped; 2 Cloves garlic crushed; 150 ml water (0,25 pt); 1 lg Onion peeled and chopped; 100 g dried apricots no soak, (4 oz ); 1 1-inch piece fresh root Ginger peeled and finely chopped; 10 ml sunflower oil 2 tsp; 8 Cloves; 1 sm stick Cinnamon; 5 ml cumin seeds 1 tsp; 15 ml Tomato pure 1 tbsp; Drained; 4 lg Chicken breasts each cut Into three pieces; 15 ml white malt vinegar 1 tbsp; 10 ml sugar 2 tsp

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INGREDIENTS

400 g chick peas ; (14 oz canned)
4 Green cardamom pods
1 Dried red chili.
Chopped
2 Cloves garlic ; crushed
150 ml water ; (0,25 pt)
1 lg Onion ; peeled and chopped
100 g dried apricots ; no soak, (4 oz )
1 1-inch piece fresh root Ginger ; peeled and finely chopped
10 ml sunflower oil ; 2 tsp
8 Cloves
1 sm stick Cinnamon
5 ml cumin seeds ; 1 tsp
15 ml Tomato pure ; 1 tbsp
Drained
4 lg Chicken breasts ; each cut Into three pieces
15 ml white malt vinegar ; 1 tbsp
10 ml sugar ; 2 tsp

Servings

INSTRUCTIONS

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 mixture into the chicken with half the ginger and garlic. Set aside for at least one hour. Cook the apricots in the water until tender. Leave to cool in the pan. Heat a wok. Add the oil and cook the onion for 7 minutes stirring frequently. Stir in the rest of the ginger and garlic and cook for a further minute. Remove the onion mixture. Add the chicken and cook for 3 minutes until lightly cooked. Add the remaining spice mixture and onion mixture and cook for a further 2 minutes. Stir in the tomato pure, vinegar, sugar, chic peas and apricots with the cooking juice. Cook for 15 minutes and serve. VARIATIONS Use 450 G or 1 lb leg of lamb chops instead of chicken. Cook for 30 minutes instead of 15 minutes at the end of cooking. Alternatively for the spices mix together a pinch of chili powder, 2,5 ml 0,5 tsp ground cinnamon 5 ml 1 tsp ground cumin 2,5 ml 0,5 tsp garam masala.

NOTES

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Chicken with Chic Peas and Apricots

400 g chick peas (14 oz canned)
4 Green cardamom pods
1 Dried red chili.
 Chopped
2 Cloves garlic crushed
150 ml water (0,25 pt)
1 lg Onion peeled and chopped
100 g dried apricots no soak, (4 oz )
1 1-inch piece fresh root Ginger peeled and finely chopped
10 ml sunflower oil 2 tsp
8 Cloves
1 sm stick Cinnamon
5 ml cumin seeds 1 tsp
15 ml Tomato pure 1 tbsp
 Drained
4 lg Chicken breasts each cut Into three pieces
15 ml white malt vinegar 1 tbsp
10 ml sugar 2 tsp

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 mixture into the chicken with half the ginger  and garlic. Set aside for at least one hour. Cook the apricots in the water  until tender. Leave to cool in the pan. Heat a wok. Add the oil and cook  the onion for 7 minutes stirring frequently. Stir in the rest of the ginger  and garlic and cook for a further minute. Remove the onion mixture. Add the  chicken and cook for 3 minutes until lightly cooked. Add the remaining  spice mixture and onion mixture and cook for a further 2 minutes. Stir in  the tomato pure, vinegar, sugar, chic peas and apricots with the cooking  juice. Cook for 15 minutes and serve.    VARIATIONS    Use 450 G or 1 lb leg of lamb chops instead of chicken. Cook for 30 minutes  instead of 15 minutes at the end of cooking.    Alternatively for the spices mix together a pinch of chili powder, 2,5 ml  0,5 tsp ground cinnamon 5 ml 1 tsp ground cumin 2,5 ml 0,5 tsp garam  masala.

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Nutrition

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Serving Size: 1 Serving (1157g)
Recipe Makes: 4

Calories: 1328
Calories from Fat: 168 (13%)

Amt Per Serving		% DV

	Total Fat 18.6g	25 %
	Saturated Fat 4.3g	21 %
	Monounsaturated Fat 4g
	Polyunsanturated Fat 5.8g
Cholesterol 547.5mg		168 %
Sodium 957.4mg		33 %
Potassium 3211.4mg		85 %
Total Carbohydrate 56.7g		17 %
	Dietary Fiber 12.7g	51 %
	Sugars, other 44g
Protein 225.9g		323 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1328

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