Chicken with apricot puree and the preparation of beds served
with fried almonds and capsicums. The taste has awesome flavor when a
served hot. This recipe is widely eaten in North India. This recipe is
good for eating on picnics or outings. It tastes best when served with
chapatti or roti.
Ingredients used to prepare this recipe:
1 cup dried apricots, chicken, 500 grams, 4 tablespoons butter, green pepper, thinly sliced green capsicum 2 medium, salt to taste, almonds, shelled Slivered10, brown sugar 1 / 2 cup black peppercorns, crushed 10-12
The method used to prepare this recipe:
Enjoy the dried apricots in warm water for ten minutes. Drain and remove the seeds. Puree half of them. Heat one tablespoon of butter a saucepan. When it melts, add the green pepper and fry.
Add salt and blanched almond slivers, apart from a few for garnish and fry for a further 2-3 minutes. Remove tray and spread evenly. Heat the remaining butter.
When it melts, add the brown sugar and stir. Add chicken pieces and stir. Add port and stir. Add salt and freshly ground pepper, and half of the mix. Add apricot puree, apricot and fully inoculated with a little water if necessary and cook until the chicken is cooked. Add remaining crushed peppercorns and stir.
Pour over the pepper-almond layer of the dish. Sprinkle with almond slices and serve immediately.
Tips for preparing this recipe:
1. Preparation time required: 15 minutes
2. Cooking time: 20 minutes
3. Servings: 4 persons
Ingredients used to prepare this recipe:
1 cup dried apricots, chicken, 500 grams, 4 tablespoons butter, green pepper, thinly sliced green capsicum 2 medium, salt to taste, almonds, shelled Slivered10, brown sugar 1 / 2 cup black peppercorns, crushed 10-12
The method used to prepare this recipe:
Enjoy the dried apricots in warm water for ten minutes. Drain and remove the seeds. Puree half of them. Heat one tablespoon of butter a saucepan. When it melts, add the green pepper and fry.
Add salt and blanched almond slivers, apart from a few for garnish and fry for a further 2-3 minutes. Remove tray and spread evenly. Heat the remaining butter.
When it melts, add the brown sugar and stir. Add chicken pieces and stir. Add port and stir. Add salt and freshly ground pepper, and half of the mix. Add apricot puree, apricot and fully inoculated with a little water if necessary and cook until the chicken is cooked. Add remaining crushed peppercorns and stir.
Pour over the pepper-almond layer of the dish. Sprinkle with almond slices and serve immediately.
Tips for preparing this recipe:
1. Preparation time required: 15 minutes
2. Cooking time: 20 minutes
3. Servings: 4 persons
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