Recipe of Efi Yialoussi,
from "Cook Book" magazine of "ETHNOS" newspaper
Ingredients (for 4 people):
3 chicken fillets, cut in thin slices
500gr. ripe but firm apricots
1 large yellow onion, cut in thin rings
3 cloves of garlic, cut in thin slices
1 tsp of coriander seeds, roughly crushed
1/2 glass of sweet white wine
4-5 tbsp of olive oil
salt
black pepper
Method:
In a wide and shallow pot, warm 2-3 tbsp of the oil in medium-high heat and sauté the chicken until they are lightly coloured on both sides. Transfer with a slotted spoon on kitchen paper and allow to drain.
Wash the apricots thoroughly, pat dry and discard their stone. In the oil that it is left in the pot, sauté half of the apricots until they are lightly tender. Transfer with a slotted spoon on a plate and keep warm until serving time.
Add in the pot 1 more tablespoon of the oil and sauté the onion rings, stirring often with a wooden spatula, until they are lightly coloured. Add the garlic, the coriander, the rest of the apricots and the chicken.
Gently stir, season with salt and pepper and pour over with the wine. Turn the heat to medium-low, semi-cover the pot with the lid and simmer for 15-20 minutes or until the chicken is cooked through and the apricots almost mushy. If needed, add some warm water in the pot so to help the chicken to cook easier.
Serve the food on a platter accompanying with the apricots you kept aside and a white rice pilaf.
3 chicken fillets, cut in thin slices
500gr. ripe but firm apricots
1 large yellow onion, cut in thin rings
3 cloves of garlic, cut in thin slices
1 tsp of coriander seeds, roughly crushed
1/2 glass of sweet white wine
4-5 tbsp of olive oil
salt
black pepper
Method:
In a wide and shallow pot, warm 2-3 tbsp of the oil in medium-high heat and sauté the chicken until they are lightly coloured on both sides. Transfer with a slotted spoon on kitchen paper and allow to drain.
Wash the apricots thoroughly, pat dry and discard their stone. In the oil that it is left in the pot, sauté half of the apricots until they are lightly tender. Transfer with a slotted spoon on a plate and keep warm until serving time.
Add in the pot 1 more tablespoon of the oil and sauté the onion rings, stirring often with a wooden spatula, until they are lightly coloured. Add the garlic, the coriander, the rest of the apricots and the chicken.
Gently stir, season with salt and pepper and pour over with the wine. Turn the heat to medium-low, semi-cover the pot with the lid and simmer for 15-20 minutes or until the chicken is cooked through and the apricots almost mushy. If needed, add some warm water in the pot so to help the chicken to cook easier.
Serve the food on a platter accompanying with the apricots you kept aside and a white rice pilaf.
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