Chicken With Apricots In Lemon-Pepper Sauce

Chicken With Apricots In Lemon-Pepper Sauce: This recipe is a flavorful combination of fragrant spices, tender chicken, apricots and raisins and originates in Afghanistan. Source: The Silk Road Gourmet Volume One by Laura Kelley

This chicken dish is from "The Silk Road Gourmet" by Laura Kelley. The book is a fascinating exploration of the cuisines of Western and Southern Asia. This particular recipe is from the chapter on Afghanistan. The chicken is combined with a unique blend of spices, apricots, raisins and pistachios, resulting in a beautifully fragrant and flavorful dish. Be sure to read more about the book below.

Chicken With Apricots In Lemon-Pepper Sauce

  • Ingredients:
  • 2 chicken breasts cut into bite-sized pieces
  • 1/4 cup dried apricots, quartered
  • 2 tablespoons peanut oil
  • 1 medium yellow onion, peeled, sliced and separated into crescents
  • Zest of 2 lemons, very finely chopped
  • 2 teaspoons garlic, peeled and diced
  • 3 dried red chili peppers
  • 1/4 cup brown raisins
  • 1-1/2 cups water (enough to just cover)
  • 1 teaspoon salt (more if desired)
  • 1/2 teaspoon ground coriander
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cardamom
  • 1 teaspoon cumin
  • 1 teaspoon cinnamon
  • 1/2 teaspoon turmeric
  • 2 teaspoons sugar
  • 2 teaspoons lemon juice
  • 1/2 cup pistachio nuts, chopped
  • 3 tablespoon plain yogurt

Heat oil in a sauté pan over high heat. Add chicken and cook, stirring quickly, to sear the chicken and preserve its juices. When the chicken is just starting to color, remove from the oil with a slotted spoon and set aside. Lower heat to medium and add onions. When onions have just started to soften and color, add garlic, chili peppers and half of the lemon zest and stir well to mix. Cook for 3 to 5 minutes.

Add 1/2 cup water, apricots and brown raisins and cook to heat. Add salt, coriander, pepper, cardamom, cumin, cinnamon and turmeric. Stir to coat apricots with the warm spices. Cook for another minute or two and add the remaining water and stir again.

When the stew is well heated, add chicken and lemon juice and the remaining lemon zest and stir. Add chopped pistachio nuts and cook covered over low heat for 10 to 15 minutes, stirring occasionally. Uncover and cook until chicken is done and liquid has evaporated enough to form a sauce. Add yogurt and heat. Serve with rice or bread.

Excerpted from "The Silk Road Gourmet" by Laura Kelley © iUniverse 2009

The Silk Road Gourmet

The Silk Road Gourmet

by Laura Kelley

"The Silk Road Gourmet" by Laura Kelley is a unique cookbook that explores the cuisines of the Republic of Georgia, Armenia, Azerbaijan, Iran, Afghanistan, Pakistan, Bangladesh, India and Sri Lanka.

Its chapters flow from country to country along the famous ancient trade route, and each one begins by identifying the primary spices and flavorings of the cuisine, followed by a brief history of the country as it relates to it's culinary heritage.

Each country's recipes are organized by course and the ingredients and instructions are skillfully adapted for Western kitchens. In addition, the author has included a comprehensive glossary of ingredients along with some helpful purchasing information.

If you enjoy being creative in the kitchen, this book will be a great addition to your cookbook library. The spices and flavors that represent each country are so well defined you can easily apply those principals to ingredients you have on hand and create your own culinary adventure.

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