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    ARM: Chicken with Apricots and Prunes


    Source of Recipe


    "The Cuisine of Armenia" by Sonia Uvezian

    Chicken with Apricots, Prunes, and Raisins

    4 medium chicken breasts, halved
    4 tablespoons butter -- (it is preferable
    -- to use clarified butter here, but
    -- regular is okay)
    salt to taste
    1 teaspoon cinnamon
    1 1/2 cups hot water
    or
    1 1/2 cups chicken broth
    1 cup dried apricots
    1 cup prunes
    1 cup seedless golden raisins
    1 teaspoons sugar or
    -- to taste

    Dry the chicken with paper towels. In a heavy saucepan melt 2 tablespoons of the butter over moderate heat. Add the chicken, skin side down, and saute, turning to brown evenly on both sides. Sprinkle with the salt and cinnamon and pour in the water. Cover and simmer 15 minutes.

    Meanwhile, in a small skillet melt the remaining 2 tablespoons butter. Add the dried fruits and saute briefly over low heat, stirring frequently. Add to the chicken and stir in the sugar. Cover and simmer about 30 minutes or until the chicken is tender, adding more water or chicken broth if necessary. Serve hot with plain rice pilaf.

    Serves 4.

    Categories: Armenian, Chicken

    Recipe typed for you by Judi Mae Phelps.
 

 

 

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