Poultry and Game Recipes - Saffron Chicken with Apricots Recipe

Ingredients

Serve 4

• 400 g/13 oz can chopped tomatoes

• 1 small onion, chopped

• 1 garlic clove, crushed

• 175 g/6 oz whole dried apricots

• 1.75 kg/3 1/2 lb oven-ready chicken, jointed

• 2 teaspoons ground cinnamon, plus extra for flavoring

• pinch of crushed saffron threads

• 3 tablespoons lemon juice, plus extra for flavoring

• 2 teaspoons orange flower water

• 1 tablespoon olive oil

• 50 g/2 oz dried apricots, sliced

• 3 tablespoons flaked almonds

• 2 tablespoons raisins

• salt and pepper

• salad, to serve

---

Method:

1. Make up the can of tomatoes to 450 ml/3/4 pint with water and pour half of it into a heavy-based casserole, then add the onion, garlic and the whole dried apricots.

2. Put the chicken into the casserole. Mix the remaining tomato mixture with the cinnamon, saffron and lemon juice and pour over the chicken.

3. Transfer the chicken to a warm serving platter, cover and keep warm. Heat to simmering point, then cover the casserole tightly and simmer over a very low heat for about 35 minutes.

4. Pour the contents of the casserole into a food processor or blender and process to a puree. Strain the puree, if you like. Pour the puree into a saucepan and add the orange flower water and season to taste with salt and pepper.

5. Heat the oil in another saucepan. Add the sliced dried apricots, the almonds and raisins. Toss to warm through, then flavor with lemon juice and cinnamon.

6. Pour the sauce over the chicken and scatter with the almond mixture. Serve with a salad.