Chicken with apricots in coconut sauce
It is impossible to single out any element in this dish, they all sound like a single whole. Tender chicken fillet, fragrant apricots and sauce rich in spices create an amazing composition.
Ingredients
Servings 4–6- 8 chicken thigh fillets
- 400 ml of coconut milk
- 8 apricots
- 2 medium tomatoes
- 2 stalks lemongrass
- 2 cm fresh ginger root
- 1 red chili
- 1 clove of garlic
- 1 bunch cilantro
- juice and zest of 2 limes
- 1/2 st. l. fish sauce
- 1 st. l. dark soy sauce
- vegetable oil for frying
- salt
Cooking
Step 1
Remove the top leaves of the lemongrass, cut the stalk into pieces and place in the bowl of the food processor. Peel the ginger and garlic, remove the seeds from the chili pepper, coarsely chop half the cilantro and put it in a blender as well. Add grated lime zest, pour in 1 tbsp. l. vegetable oil and grind everything to a coarse paste. Add chopped tomatoes, fish and soy sauce and turn the blender back on.
Step 2
Cut chicken thighs into medium pieces. Heat the oil in a deep skillet or wok over high heat and fry the chicken pieces until golden brown on all sides. Transfer to a plate.
Step 3
Leave about 1 tbsp in the wok. l. oil, drain the rest of the fat. Reduce the heat to medium and add the spicy paste to the wok. Cook, stirring, 2 minutes. Then return the chicken to the wok.
Step 4
Pour in the coconut milk, salt a little, stir, cover the wok with a lid and let it simmer for 10 minutes.
Step 5
Cut apricots in half, remove pits. Place the apricots in the wok and cook for another 7-10 minutes, until soft. Pour in the lime juice and add the remaining cilantro. Serve with rice.