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Casseroled Saffron Apricot Chicken Recipe
|Roasting chicken||4 Pound (1 1/2 - 2 Kilogram)|
|Canned plum tomatoes with juice||14 Ounce (397 Gram)|
|Finely chopped onion||2 Ounce (60 Gram)|
|Dried apricots||8 Ounce (250 Gram)|
|Lemon juice||3 Tablespoon|
|Ground cinnamon||2 Teaspoon|
|Saffron powder||1⁄2 Gram (2 Sachets)|
|Orange flower water||2 Teaspoon|
|Butter||1 Ounce (30 Gram)|
|Flaked almonds||3 Tablespoon|
|Lemon juice||1 Tablespoon (Extra Required To Finish)|
|Ground cinnamon||1 Teaspoon (Extra Required To Finish)|
Calories 1283 Calories from Fat 752
% Daily Value*
Total Fat 84 g129.2%
Saturated Fat 24.7 g123.4%
Trans Fat 0 g
Cholesterol 346.4 mg
Sodium 642.9 mg26.8%
Total Carbohydrates 50 g16.6%
Dietary Fiber 9 g35.9%
Sugars 36 g
Protein 84 g167.1%
Vitamin A 69.8% Vitamin C 46%
Calcium 17% Iron 39.1%
*Based on a 2000 Calorie diet
Tip the contents of the can of tomatoes into a measuring jug, mash with a fork to break them up, then make up the quantity of 450 ml/ 3/4 pint with water.
Pour half of this mixture into a pressure-cooker, a flame-proof casserole or a saucepan large enough to take the chicken.
Stir in the chopped onion and 185 g/6 oz of the dried apricots.
Into the remaining tomatoes stir the lemon juice, ground cinnamon and saffron powder.
Sit the chicken in the pressure-cooker, casserole or saucepan, pour the tomato liquid over and bring to the boil.
Close and seal the pressure-cooker and cook under pressure allowing 10 minutes to 500 g/1 lb.
To braise in the casserole or saucepan, turn down the heat and simmer gently, covered, allowing 25 minutes to 500 g/ 1 lb.
When the chicken is cooked, take it out and keep warm, covered, while you make the sauce.
Remove any pieces of skin or bone from the cooking liquid and tip the remainder into a food processor or blender and puree.
Pour the puree through a sieve into a clean saucepan, stir in the orange-flower water and season to taste with salt and pepper.
Melt the butter in a pan, slice the remaining dried apricots and add to the pan with the almonds and currants.
Toss them in the butter until they are warmed through, then add a little lemon juice and ground cinnamon.
Divide the chicken into portions and serve on a large dish with the apricots and almonds scattered over the top and a little sauce poured around.
Offer the remaining sauce separately.