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Chicken With Apricots

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Prince Henrik of Denmark (married to our Queen) has this recipe in his latest cookbook. It a very delicious chicken, spicy but not hot. I served it with rice and veg, but I think cous-cous would be great, also.

Prince Henrik of Denmark (married to our Queen) has this recipe in his latest cookbook. It a very delicious chicken, spicy but not hot. I served it with rice and veg, but I think cous-cous would be great, also.

Ingredients

Serves: 4-6

Metric Cups
  • 1 large chicken
  • 1 tablespoon olive oil
  • 40 grams butter
  • 3 onions (chopped)
  • 1 clove garlic (crushed)
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground caraway
  • 1 tablespoon turmeric
  • 1 tablespoon ground coriander
  • 1 tablespoon honey
  • 500 millilitres boiling water
  • 250 millilitres white wine
  • 250 grams dried apricots (cut in half lengthways)
  • 2 tablespoons blanched almonds
  • 1 large chicken
  • 1 tablespoon olive oil
  • 1⅖ ounces butter
  • 3 onions (chopped)
  • 1 clove garlic (crushed)
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground caraway
  • 1 tablespoon turmeric
  • 1 tablespoon ground coriander
  • 1 tablespoon honey
  • 18 fluid ounce boiling water
  • 9 fluid ounce white wine
  • 8⅚ ounces dried apricots (cut in half lengthways)
  • 2 tablespoons skinned almonds

Method

Chicken With Apricots is a community recipe submitted by kirstendk and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Cut the chicken in 8 pieces.
  • Pour olive oil in a thick-bottomed pan, melt the butter in this.
  • Add onions and garlic and let them fry (not brown) for a couple of minutes.
  • Brown chicken pieces well on all sides (do it in batches).
  • Return all chicken pieces to the pan.
  • Add spices, dissolved honey and wine. Let simmer with the lid on for 30-45 mins, add apricots and almonds and let it simmer 10 minutes more.
  • Add salt/pepper to taste and serve with still hot. My note: I had no coriander but used 1 teaspoon of all-spice instead. For ½ chicken I used 1 teaspoon of all the spices. I added onion/garlic after the chicken had browned and was returned to the pan, to keep them from going brown.
  • Cut the chicken in 8 pieces.
  • Pour olive oil in a thick-bottomed pan, melt the butter in this.
  • Add onions and garlic and let them fry (not brown) for a couple of minutes.
  • Brown chicken pieces well on all sides (do it in batches).
  • Return all chicken pieces to the pan.
  • Add spices, dissolved honey and wine. Let simmer with the lid on for 30-45 mins, add apricots and almonds and let it simmer 10 minutes more.
  • Add salt/pepper to taste and serve with still hot. My note: I had no coriander but used 1 teaspoon of all-spice instead. For ½ chicken I used 1 teaspoon of all the spices. I added onion/garlic after the chicken had browned and was returned to the pan, to keep them from going brown.
  • Tell us what you think