CHICKEN WITH APRICOTS

Chicken with Apricots image

Yield serves 4

Number Of Ingredients 14

About 2 1/2 pounds chicken (I use 8 thighs or drumsticks or a mixture of the two, but a cut-up chicken would be fine)
Salt
Freshly ground black pepper
12 dried apricots, preferably the nice orange Turkish ones
3 tablespoons olive or canola oil
Two 2-inch cinnamon sticks
1/2 teaspoon whole cumin seeds
2 medium onions, cut into fine half rings
3 teaspoons finely grated peeled fresh ginger
1 tablespoon tomato paste
1 1/2 tablespoons sugar
2 tablespoons red wine vinegar
1 teaspoon garam masala, preferably homemade (page 285) but store-bought will do
1/2-3/4 teaspoon cayenne pepper

Steps:

Sprinkle the chicken on all sides with 1/2 teaspoon salt and very generous amounts of black pepper. Pat in and set aside.
Put the apricots in a small pan with 1 cup water and bring to a boil. Lower heat and gently simmer for about 15 minutes or until apricots have softened but are firm enough to take another 5 minutes of cooking later. Leave in the cooking liquid.
Pour the oil into a large frying pan or sauté pan and set over medium-high heat. When hot, scatter in the cinnamon sticks and cumin. Ten seconds later, put in half of the chicken pieces and brown them on both sides. Remove to a bowl. Put the remaining chicken pieces in the frying pan and brown them the same way, then remove to the bowl. Add the onions to the oil in the pan. Stir and fry them until they turn brown at the edges. Add the ginger and stir for a few seconds. Add the tomato paste and stir once. Now return the chicken and all accumulated juices to the pan, along with 1 1/2 cups water and 1 teaspoon salt. Cover and bring to a boil. Lower heat and cook gently for 15 minutes, turning the chicken once during this period. Remove cover and add the sugar, vinegar, apricots and their cooking liquid, garam masala, and cayenne. Stir gently and cook on high heat until the sauce is a bit syrupy, about 5 minutes.