Chicken with Apricots and Tomatoes

Preparation info

  • Serves


    • Difficulty


Appears in

Back to Square One

By Joyce Goldstein

Published 1992

  • About

Apricots originated in Persia, but good news and good food travel fast. I have seen vari- ations of this recipe in various Middle Eastern and Indian cookbooks. The apricot sauce is sweet, tart, and aromatic, and adds a certain tang to simple Cornish hens or chicken. I often serve this dish as part of a Passover seder meal, but I need no such excuse to cook this family favorite all year long. Serve with rice or rice and wild rice combined, cracked wheat pilaf or couscous, accompanied by saut