Cooking Index - Cooking Recipes & IdeasPersian Apricot Chicken Recipe - Cooking Index

Persian Apricot Chicken

This recipe takes it's inspiration from the Parsee tradition of using fruit in cooking, and is deeply rooted in the Persian ancestry of many Indians and their food.

Type: Chicken, Fruit, Vegetables
Courses: Main Course
Serves: 4 people

Recipe Ingredients

6 1/8 oz 174gDried apricots
4 tablespoons 60mlVegetable oil
2   Small pieces of cinnamon stick
2   Chopped onions
1 1/8 lbs 510g / 17ozChicken
4   Tomatoes chopped
2 tablespoons 30mlFresh Corinader
1 pinch  Salt
  For The Masala
6   Large dried red chillies
1 1/2 teaspoon 7.5mlCumin seeds
1 1/2 teaspoon 7.5mlCorinader seeds
2cm   Piece of cinnamon stick
4   Cloves
1 tablespoon 15mlGrated ginger
1 tablespoon 15mlPureed garlic
4   Green Cardamon pods

Recipe Instructions

Soak the apricots in 200ml of warm water for a couple of hours until they are soft and swollen.

Grind all the ingredients for the masala in a food processor and leave to one side.

Heat the oil in a large heavy casserole or sauté pan which has a lid. Add the cinnamon sticks, cook for a couple of minutes and add the onions, browning very slowly. Stir in the masala and fry off until the oil begins to separate. Add the chicken and cook for about 5 minutes turning half way through. Season with salt and add the tomatoes and apricots (and any water remaining from the soaking). Simmer with the lid on until the chicken is tender (if the sauce remains thin, uncover and allow to reduce for a few minutes until thickened). Stir in the coriander and serve immediately with Indian breads or plain rice.

Visit the Salamander Cookshop Blog at


Average rating:

10 (1 votes)

Submit your rating:

Click a star to rate this recipe.