Persian Chicken With Apricots, Almonds And Saffron

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#73169

serves/makes:

ready in:
1-2 hrs

ingredients

1 pint chicken stock
12 strands saffron
1 large onion
1 ounce butter
1 tablespoon olive oil
1 teaspoon ground cinnamon
4 chicken breasts on bone
4 ounces dried apricots, cut in halves
1 ounce sultanas
2 ounces almonds
salt and pepper

directions

Bring the chicken stock to the boil. Stir in saffron and simmer for a few minutes.

Meanwhile chop the onion and add to melted butter and olive oil in a medium heated pan. Once softened, add cinnamon and after heating through place the mixture on to a plate.

Using the hot pan add the chicken breasts and brown them. Return the onion mixtures along with apricots, sultanas, almonds and black pepper, before pouring over the saffron and chicken stock.

Boil up then reduce to simmer for 50 minutes.

added by

evette

nutrition data

Nutritional data has not been calculated yet.

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