From ianhoare@angelfire.com Mon Feb 21 12:44:55 2005 Date: Sun, 20 Feb 2005 02:34:05 +0100 From: Ian Hoare Newsgroups: uk.food+drink.indian Subject: Re: ?Chicken + Apricots? [The following text is in the "utf-8" character set] [Your display is set for the "ISO-8859-1" character set] [Some characters may be displayed incorrectly] Salut/Hi Elaine Jones, le/on Sat, 19 Feb 2005 23:21:56 GMT, tu disais/you said:- >Anyone come across a recipe which uses chicken and apricots (?Kashmir?) > >I've not yet finished checking all recipe books (finding a number of lamb/ >mutton with apricots - but Jones doesn't like lamb). > >If I can't find one I'll adapt one. Armenian cuisine is the best place to look, I suspect. If there isn't, there certainly is one for lamb and apricot (as you suspected). Try adapting this for size. Apart from this, I've seen about 6 recipes using both chicken and apricot, but none with "eastern" influences. @@@@@ Now You're Cooking! Export Format Missov Dziran (Armenian Lamb And Apricot Stew) armenian, fruits, lamb/mutton, main dish 2 tablespoon butter 1 medium onion; finely chopped 1 medium garlic clove; fine chopped 1 lb lean boneless meat * 2 cup water 1 tablespoon lemon juice, fresh 1/2 teaspoon ground ginger 1 salt 1 freshly ground black pepper 1 cup dried apricots 2 tablespoon walnuts; chopped 2 tablespoon sugar NB * Meat should be lamb or mutton, weighed boneless and defatted, and cut into 1" cubes. In a heavy saucepan or casserole, melt the butter over moderate heat. Add the onion and garlic and sautâ^À^Ú until soft but not browned, stirring frequently. Add the meat and sautâ^À^Ú until browned on all sides. Add the water, lemon juice, ginger, salt & pepper. Cover and simmer until the meat is nearly tender (abt 1 hour for lamb, 3 for mutton). Add the apricots, nuts and sugar (to taste), stirring well to dissolve the latter. Cover and simmer 15 minutes or until the meat and fruit are tender. Serve with plain rice pilaf. Recipe Sonia Uvezian "The Cuisine of Armenia" MMed IMH c/o Gohlam BBS Fido 2:320/116.14 Yield: 4 servings ** Exported from Now You're Cooking! v5.66 ** -- All the Best Ian Hoare http://www.souvigne.com mailbox full to avoid spam. try me at website