Apricot-Date Chicken with a Curry Flavor Sauce

Hello again. What a week it has been catching up after the snow. There has been so much going on that there has not been too much time to write my blog.  But, the good news is we still have to eat, and somehow I still find the time to cook. Last Thursday I asked Peter to bring home some of the new antibiotic and hormone free Chicken he is now selling, as I really wanted to try it. Friday was a good time to cook the chicken for Shabbat dinner, our Sabbath evening meal, but once again it was decision time; how should I cook it? So I went to the pantry to see what inspired me, and to my absolute delight, right in from of my eyes were some dried apricots and some pitted dates! Why was I so excited to see those ingredients? Just a couple of weeks before, I had a conversation with Avi and his girlfriend about a chicken dish they were making. They said it was a Moroccan dish with dried fruit, turmeric and other spices. It sounded so good at the time, and I had vowed I would try to do something like it. Well, this was my opportunity. I did not have turmeric, so I used curry instead. Av, Hadar, thanks for the inspiration. It is so much fun to get my cooking inspiration from my kids. Keep cooking guys!!

Ingredients

1 Packet Antibiotic and Hormone free cut-ups
1 tsp Kosher salt
1/4 tsp. black pepper
1 Tbs. Curry Powder
1 cup dried apricots
1 cup dried pitted dates
1cup water
2 Tbs. cornflour mixed in 1/2 cup warm water till a smooth paste

Method

Remove the skin from the chicken pieces and place in a casserole dish.

As I was adding the dried fruit

As I was adding the dried fruit

Season the chicken with salt and pepper.
Sprinkle the curry powder over the top of the chicken.
Pour the water over the chicken allowing it to dissolve the curry powder as you pour it.
Place the dried apricots and dates over the chicken pieces.
Turn the chicken pieces over and coat with sauce. Also make sure to immerse the fruit in the liquid at this point, else it may burn, and bake a further 25 minutes.
Bake uncovered at 350°F C for 25 minutes. (Keep an eye that the fruit does not burn) the chicken out the oven and remove the chicken pieces and fruit from the casserole dish to a plate.
Add the cornflour mix to the gravy, stir well and return it to the oven. Allow to cook for 10 to 15 minutes and remove from oven. Stir we’ll. At this point the gravy becomes creamy and smooth. make sure it is well mixed and that there is no tracy sticking to bottom of dish.
Replace the chicken pieces into gravy. Cover with the apricots and any whole dates that have not blended into the sauce. Bake a further 15 minutes just before you are ready to serve.

Hot and sizzling out of the oven.

Hot and sizzling out of the oven.

Serve over a bed of rice with a vegetable or salad of your choice.

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