1. To make this delicious chicken, start off by cleaning, washing and cutting the chicken into one inch sized cubes. 2. Then, soak the dried apricots in hot water for 10 minutes; drain. 3. Discard the seeds. 4. Puree half the apricots. 5. Keep the rest aside. 6. Wash, de-seed and cut capsicums into juliennes. 7. Blanch the almonds and cut them into slivers. 8. Reserve few for garnishing. 9. Heat a tablespoon of butter in a pan. 10. Once it melts, add the capsicum and sauté. 11. Add salt and the blanched almond slivers. 12. Continue to sauté for 2-3 minutes; remove onto a serving plate and spread evenly. 13. Heat the remaining butter. 14. When it melts, add the brown sugar and stir well. 15. Add the boneless chicken pieces, mixing them in the mixture really well. 16. Add salt to taste and a little freshly crushed peppercorns (the taste of the peppercorns when freshly crushed is amazing!). Mix well. 17. Add the apricot puree, de-seeded apricots and a little water, if necessary. 18. Cook till the chicken is done. 19. Add some more freshly ground peppercorns; stir. 20. Pour over the capsicum-almond layer in the serving plate. 21. Sprinkle almond slivers. 22. Hop onto the lunch table and serve at once! ---------------------------------------------------------------------------
Nutrition
Ingredients
