I found this recipe in a battered copy of a Family Circle magazine that was passed on to me by a friend. It reminds me of Moroccan tagines, but easier to make, as you don’t need the clay tagine dish. Incidentally, I used to have a terra cotta baking dish when I lived in the United States and it was invaluable in keeping roasts and chickens moist and tender, even in my over-reactive oven.
I’ve adapted this recipe slightly each time I’ve made it, and it’s better than ever.
- 1/3 cup apricot preserves
- 2 tbsps dijon mustard
- 1 tbsp olive oil
- 1 tsp ginger
- 1 tsp cinnamon
- 1 tsp curry
- 4 chicken breasts or thighs
- 1 box rice pilaf
- 1/4 cup chopped hazelnuts
- 1/4 cup golden raisins
Place the chicken in a baking dish. Mix the first six ingredients together. Slather over the chicken. Bake at 375° for 25 minutes or until done. Serve with rice pilaf, into which you mix the hazelnuts and raisins. I like to eat this with a fresh green salad or green beans.
What’s your favorite ethnic cuisine?
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{ 2 comments }
This was really good! Thanks for sharing — I added some scallions to the sauce and substituted dried cranberries and almonds in the pilaf (I didn’t have hazelnuts or raisins). Yum!
Almonds and cranberries sound really good too… I think any nut/sweet dried fruit word work. Maybe cashews and apricots? Walnuts and apples? Hmmm… sounds like we need to get busy testing!