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 specific recipe is through the section on Afghanistan. The chicken is combined with a unique blend of spices, apricots, raisins and pistachios, resulting in a amazingly fragrant and flavorful dish. Make sure to read more about the reserve below.
Chicken breast With Apricots In Lemon-Pepper Sauce
1/4 cup dried apricots, quartered
2 tablespoons peanut oil
1 medium yellow onion, peeled, sliced up and separated into crescents
Zest of 2 lemons, very finely chopped
2 teaspoons garlic, peeled and diced
3 dried crimson chili peppers
1/4 cup brown raisins
1 teaspoon salt (more if preferred)
1/2 teaspoon ground coriander
1 teaspoon surface cardamom
3 tablespoon plain yogurt
Heat oil in a sauté pan over high heat. Add chicken and make, stirring quickly, to sear the poultry and preserve its juices. Once the chicken is just starting to color, remove in the oil using a slotted spoon and set aside. Lower warmth to moderate and add onions.
When onions possess just began to soften and color, add garlic, chili peppers and half of the lemon zest and mix well to mix. Cook keto biscuits for strawberry shortcake 3 to 5 5 minutes.
Add 1/2 glass water, apricots and brown raisins and prepare to heat. Add sodium, coriander, pepper, cardamom, cumin, cinnamon and turmeric. Stir to layer apricots using the warm spices. Make for another minute or two and increase the remaining drinking water and stir again.
Once the stew is well heated, add chicken and lemon juice and the rest of the lemon zest and stir. Add cut pistachio nuts and cook covered over low high temperature for 10 to 15 minutes, stirring sometimes. Uncover and make until poultry is done and liquid provides evaporated enough to form a sauce. Add yogurt and high temperature. Serve with rice or bread.
The Silk Street Gourmet
“The Silk Road Premium” by Laura Kelley is a unique cookbook that explores the cuisines from the Republic of Georgia, Armenia, Azerbaijan, Iran, Afghanistan, Pakistan, Bangladesh, India and Sri Lanka.
Its chapters stream from nation to country across the famous ancient trade path, and each one begins by identifying the principal spices and flavorings from the cuisine, followed by a brief overview of the country as it pertains to it’s culinary heritage.
Each country’s recipes are organized by course as well as the ingredients and instructions are skillfully adapted for Western kitchen areas. In addition, the author has included a comprehensive glossary of elements along with some helpful purchasing information.
In the event that you enjoy being creative in your kitchen, this reserve is a great addition to your cookbook collection.
The spices and tastes that represent each nation are so well defined it is possible to apply those principals to substances you might have readily available and create your very own culinary adventure.
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