This chicken dish is from “The Silk Road Gourmet” by Laura Kelley. The publication is a fascinating exploration of the cuisines of Western and Southern Asia. This specific recipe is in the section on Afghanistan. The chicken is coupled with a unique blend of spices, apricots, raisins and pistachios, producing a wonderfully fragrant and flavorful dish. Be sure to read even 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 yellowish onion, peeled, sliced up and sectioned off 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 floor coriander
1 teaspoon surface cardamom
3 tablespoon natural yogurt
Heat oil inside a sauté skillet over high heat. Add chicken and cook, stirring quickly, to sear the chicken and crispy pork belly healthy preserve its juices. When the chicken is just needs to color, remove through the oil using a slotted spoon and reserve. Lower heat to moderate and add onions. When onions possess just started to soften and color, add garlic clove, chili peppers and half of the lemon zest and mix well to mix. Cook for 3 to 5 5 minutes.
Add 1/2 glass water, apricots and brown raisins and prepare to heating. Add sodium, coriander, pepper, cardamom, cumin, cinnamon and turmeric. Stir to coating apricots with the warm spices. Cook for another minute or two and increase the remaining water and stir once again.
When the stew is well heated, add chicken and lemon juice and the remaining lemon zest and stir. Add chopped pistachio nut products and cook covered over low warmth for 10 to 15 minutes, stirring sometimes. Uncover and make until chicken is done and liquid offers evaporated enough to form a sauce. Add yogurt and high temperature. Serve with rice or bread.
The Silk Street Gourmet
“The Silk Road Gourmet” 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 circulation from country to country along the famous ancient trade path, and each a single begins by identifying the primary spices and flavorings of the cuisine, followed by a brief overview of the united states as it relates to it’s culinary heritage.
Each country’s dishes are organized by course and the ingredients and instructions are skillfully adapted for Western kitchens. In addition, the author has included a thorough glossary of substances along with some useful purchasing information.
In the event that you enjoy being creative in your kitchen, this reserve will be a great addition to your cookbook library. The spices and flavors that represent each nation are therefore well defined it is possible to apply those principals to ingredients you might have on hand and produce your own culinary adventure.
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