814742 West African Peanut Chicken
INGREDIENTS:
3 lb Boneless chicken breasts, 1 T Brown sugar
-cut into 4 inch chunks 1/2 c Fresh lemon juice
2 Cloves garlic, minced 4 T Apricot jam
-Salt and pepper to taste 2 T Flour
4 md Onions, finely chopped 30 Dried apricot halves
2 T Oil 1 Onion, cut into 2 inch
1 1/2 t Coriander -squares
1/2 t Cumin 2 Bay leaves
1 1/2 t Hot curry powder
3 lb Boneless chicken breasts, 1 T Brown sugar
-cut into 4 inch chunks 1/2 c Fresh lemon juice
2 Cloves garlic, minced 4 T Apricot jam
-Salt and pepper to taste 2 T Flour
4 md Onions, finely chopped 30 Dried apricot halves
2 T Oil 1 Onion, cut into 2 inch
1 1/2 t Coriander -squares
1/2 t Cumin 2 Bay leaves
1 1/2 t Hot curry powder
In a large bowl, combine chicken pieces, garlic, salt and pepper; set aside. In a medium frying pan, fry onions in oil until golden. Stir in coriander, cumin and curry powder. Stir to coat onions, then add brown sugar, lemon juice and jam. Add 1/2 cup water. Bring to a boil, stirring constantly. Remove from heat. When cool, pour over chicken. Add bay leaves and refrigerate overnight. The next day, thread meat with onions and apricots on skewers. Grill over coals or broil in oven (7 minutes on each side). While meat grills, remove bay leaves from marinade and transfer it to a heavy pot. Bring to a boil. Serve over rice. Submitted