Recipe for Apricot Chicken

With the recent warm weather, we've had a chance to enjoy our fantastic organic apricots - both the Orange Red and Robada varieties! If you like apricots as much as we do then you'll love this recipe, courtesy of Frog Hollow Farm's very own Becky Courchesne.

Apricot Chicken

Serves 4

2 tablespoons olive oil

2 medium yellow onions-chopped finely

2 cloves garlic

½ teaspoon ginger

½ teaspoon dried chilies

¼ teaspoon garam masala

1 whole chicken, cut up 3 to 3 1/2 lbs

1 medium tomatoes –skinned and seeded, or 3 whole canned tomatoes

2 teaspoons salt

2c chicken stock or combination chicken stock and water

¼ teaspoon saffron

2 tablespoons hot milk

1 jar apricot conserve or 6-7 fresh apricots halved and pitted.

Rinse the chicken pieces in cold water then pat dry with a paper towel. Pound the garlic, ginger and dried chilies with 1 teaspoon of the salt into a paste. Sprinkle the saffron over the warm milk and set aside.

In a sauce pan with a tight fitting lid or Dutch oven saute the onions in the olive oil until translucent. Then add the ginger/chili/garlic paste and saute for 2-3 minutes more.

Add the chicken, garam masala, tomatoes and the remaining salt. Add the chicken stock and or water and simmer covered until the chicken is tender and the liquid has reduced to about ½ its original volume (about 45 minutes). Add the milk/saffron and the apricots or apricot conserve. Simmer slowly for 15-20 minutes.

Serve warm over basmati rice with chopped pistachios or almonds.

Yum!