Archive for » January 7th, 2008«
This is a delicious recipe that smells wonderful from all the herbs and spices and tastes great. The combination of the sweetness from the apricot and spiciness from the curry paste and varying spices pair really well together. It is also a very easy recipe to do as you can throw together the ingredients and then leave it to cook. Be sure to check out my competions page that I have just started this year, I thought it would be fun to do a monthly competition with a different prizes each month.Ingredients
1kg Chicken breasts, cut into either cubes or thin strips
840g Can apricots, reserving juice
2 Red chillies, seeded and finely chopped
3 Garlic cloves crushed
1 Teaspoon fresh ginger, grated
2 Teaspoons cumin, ground
2 Teaspoons coriander, ground
2 Teaspoons turmeric, ground
2 Teaspoons vindaloo paste (I make mine quite generous ones, but adjust for personal taste.)
1 Teaspoon grated lemon rind
5 Tablespoons coconut milk
1 Tablespoon olive oil
2 small-medium onions, sliced thinly
11/2 Tablespoons apricot preserves
250g Natural yogurt
Method
1. Set 6 apricots aside in a bowl, blend the rest with 175ml of reserved juice from can and all the ingredients from the chili down to the lemon rind.
2. Heat the oil in a pan and add onions cooking until onion softens, remove and set to one side, add chicken to same pan and cook until browned.
3. Return onions to pan along with the blended sauce, simmer covered for 45 Min’s to 1 hour, until chicken is cooked through and flavours have developed.
4. While chicken is simmering chop reserved apricots into small pieces and add to natural yogurt.
5. About 10 Min’s before the end of cooking add coconut milk and apricot preserves, stir to combine.
To Serve: I like serving mine over spiced couscous as it goes really well with this, I spoon chicken mixture over couscous and then top with yogurt. Yummmm
Enjoy!!
serves 4-6 depending on appetites
All photo’s taken by me unless otherwise stated.
I found this recipe on the Internet awhile ago when searching for a copycat TGI’s Jack Daniels sauce recipe and have made it several times since then. It goes great with chicken, shrimp, ribs and as I made it last night salmon. I changed a couple of things, but I will write the recipe as I found it and list the changes I made and you can decide how you want to make it. Every time I have made it, I cook the meat or fish with glaze and then drizzle a little extra over the top, it is oh so yummy! Be sure to check out my competions page that I have just started this year, I thought it would be fun to do a monthly competition with a different prize each month.
Ingredients
Salmon or whatever meat you want to use
1 Head garlic
1 Teaspoon olive oil
2/3 Cup water
1 Cup pineapple juice
1/4 Cup Kikkoman’s teriyaki sauce
1 Teaspoon soy sauce
1 1/3 Cups dark brown sugar
3 Teaspoons lemon juice
3 Teaspoons minced white onions
1 Teaspoon Jack Daniels Whiskey (I use 2 Tablespoons)
1 Teaspoon crushed pineapple
1/4 Teaspoon cayenne pepper (I use about a teaspoon
Method
To roast garlic
1. Cut about 1/2” off the top of the garlic.
2. Cut the roots so that the garlic will sit flat.
3. Remove the papery skin from the garlic, but leave enough so that the cloves stay together.
4. Put garlic in a small casserole dish or baking pan, drizzle with olive oil and cover with a lid or foil.
5. Bake in a preheated 325 degree oven for 1 hour.
6. Remove and let it cool until you can handle it.
For Glaze
1. Combine water, pineapple juice, teriyaki sauce, soy sauce and brown sugar in a saucepan over medium high heat.
2. Stir occasionally until mixture boils, then reduce heat to simmer.
3. Add remaining ingredients to pan and stir.
4. Squeeze out 2 t of roasted garlic and whisk to combine with pan mixture.
5. Let simmer for 35-45 minutes or until sauce has reduced by 1/2 and is thick and syrupy.
6. Make sure it doesn’t boil over.
7. To use, grill meat until almost done, then use the glaze otherwise it will burn.
It makes about 11/2 cups but, you can freeze it, if you want to use a smaller amount it does go a little runnier being frozen and thawed but still retains a lovely flavour.
All photo’s taken by me unless otherwise stated.
