Illustration

Dawn Draws! – Roast Apricot And Cinnamon Almond Chicken

by Jenny Butler
Wednesday 29th September 2010

I followed Dawn’s excellent advice and tried this recipe last night – she is right, the balance of cinnamon is perfect!!  Also, did you know that Dawn sells some of her amazing drawings? See her Etsy store here. Golly she is clever! – Jenny x

First off, any chai latte lovers out there?  Not to offend you in any way, but hey, I find the drink weird.  I don’t usually enjoy cinnamon in my food.  I’ve never really had much affinity with cinnamon, especially when my boyfriend shocked me one day with a dish even till today I fear – Bittergourd with cinnamon!  Oh gosh!  Yes, that’s yuck. You see, using cinnamon in food is like an art.  You need the right balance and flavour for it to actually work. So far, in my kitchen, no such luck yet.  Until the other day, when I tried this recipe for the first time!  Ah, finally a strange cinnamon dish I might actually learn to like!  It’s unusual but in a comforting way.  Unfamiliar, yet delicious. A few bites into it and I feel like I’m in Wes Anderson’s Darjeeling Limited or something.  Carrying one of those god-awesome suitcases, travelling in a ratty tatty train.  Ah.  No more to be said.  You got to try it yourself then you’ll know what I mean.  Good luck!

Roast Apricot And Cinnamon Almond Chicken
Serves 6

1 tablespoon ground cinnamon
1 cinnamon quill
20g butter
1 teaspoon grated ginger
5 cloves garlic (finely chopped)
1 red onion (cut into thin wedges)
½ teaspoon ground turmeric
5 sprigs coriander
1 cup chicken stock
1 teaspoon honey
60ml or ¼ cup olive oil
1/3 cup blanched almonds, roasted and roughly pounded
75g or ½ cup dried apricot halves
5 sprigs flat-leaf parsley
6 chicken marylands

1. Preheat oven to 180 degrees.
2. Combine ground cinnamon, ginger, turmeric and olive oil. Mix well, add salt and pepper to season.
3. Add chicken and turn to coat both sides.
4. Melt butter and olive oil in a large saucepan, over high heat.
5. Brown chicken by placing skin-side down for 3 minutes, then turning over and brown for another 3 minutes.
6. Transfer chicken to a baking dish, skin side up, leaving the sauce in the pan.
7. Reduce heat to low-medium. Add onion, garlic and cook till soft.
8. Add apricots, stock, parsley and honey. When cooked, pour over chicken and bake till chicken is cooked.
9. Sprinkle with ground almonds, coriander and enjoy!

Dawn x


by Jenny Butler
Wednesday 29th September 2010

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