Apricot Chicken Recipe

• 4 tbsp Butter
• 2 tbsp Port Wine
• Salt as per taste
• 1/2 cup Brown Sugar
• 1 cup Dried Apricots
• 500 gm Boneless Chicken
• 2 Green Capsicums (thinly sliced)
• 10 Almonds (blanched & slivered)
• 10-12 Black peppercorns (crushed)

• Take apricots and soak them in hot water for 10 minutes.
• Drain the water and remove the seeds. Make a puree of half of them.
• Heat one tablespoon of butter in a pan till it gets melted. Add green capsicum and sauté. Add salt and blanched almond slivers, setting aside some for garnish, and continue to sauté for two to three minutes.
• Turn off the fire and empty the contents onto a serving plate, spread evenly.
• Heat the remaining butter, add brown sugar and stir. Add boneless chicken pieces to the above and stir.
• Then add port wine and mix. Add salt, half the freshly crushed peppercorns and mix.
• Add apricot puree, whole seeded apricots and a little water and cook till the chicken is done.
• Now add the remaining crushed peppercorns and stir.
• Pour over the capsicum-almond layer in the serving plate.
• Sprinkle some almond slivers and serve immediately.