Friday, November 14, 2008

Apricot Chicken

Inspired by a Recipe of the Day, off of Mark Bittman's blog, Bitten.

1tbsp olive oil
1/2 chicken
1 medium onion, diced
1 celery stalk
1 carrot
1 cup dried apricots
1/2 cup apple cider vinegar
1/2 cup water+
4 cloves garlic, sliced
1 shallot sliced
2 bay leaves
1 cascabell chili (stem and seed removed)
1/2 tsp ground cumin
1/2 tsp ground ginger
5 whole allspice berries
1-2tbsp rinsed capers

1. Soak apricots in vinegar and water.
2. In a heavy-bottom pot, brown chicken in oil.
3. Remove chicken, add onions, carrot & celery. Cook till vegetables begin to take on color.
4. Add chicken back to the pot. Add in apricots, vinegar and spices. Add enough water to almost cover the chicken.
5. Bring to a boil, reduce to a simmer.
6. Cook for 20-30 minutes until the chicken is cooked through.
7. Remove chicken from pot, bring sauce back up to a boil and cook until reduced by half. (Stir regularly to prevent scorching.)
8. Return chicken to pot, add capers.
9. Serve over steamed grain of choice (I chose millet.)

Browned chicken:

Cooking veggies:

Apricots, vinegar & spices:

Everyone in the pot:

Dinner is served:

Verdict: This was good, but very sour and I am not sure that all of the spices were necessary because the vinegar pretty much overpowered the dish. I would probably try less vinegar and perhaps follow the recipe and use wine as well.

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