Monday, October 24, 2011

Chicken, Apricots and Honeyed-Pear

Bartlett Pear by Becky Bartlett
available on Etsy!

A recipe I found through that was in a different language and used litres (not liters, or cups for that matter!).  I decided to convert measurements and also make some changes.  Here is the result!

2-3 chicken breasts cut into 2 inch cubes (roughly)
1 large onion (sliced coarse)
1/4 tsp ground nutmeg, ginger, all spice, cinnamon, and turmeric
20 dried apricots
3 ripe pears (peeled and may want to take the seeds out, unless they don't bother you)
1/2 - 3/4 cup chicken stock
2 Tbsp honey
2 Tbsp butter
3 Tbsp olive oil (separated)
Salt and pepper to taste


Stir together all spices, 1 teaspoon salt, and 2 tablespoons oil in a large bowl. Add chicken and turn to coat well.

Heat 1 Tbsp butter and 1 Tbsp oil in base of skillet, uncovered, over moderate heat until hot, place the chicken pieces and fry until they turn golden brown. Transfer the chicken to a plate and reserve.

Add the onions to the skillet and cook, stirring from time to time, until golden brown (6-7 minutes), add apricots and cook occasionally stir for 2-3 minutes more. Return the chicken to the skillet and add the stock, adjust seasoning with salt pepper, cover and cook for 20 minutes or until chicken is thoroughly cooked.

While this is cooking, in a separate saucepan, melt 1 tbsp butter. Add pears and honey, turning them gently until the honey is caramelized. Hold aside.

Serve chicken with honeyed pears (The recipe also says you can sprinkled with balnched almonds on top, and garnish with parsley.)

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