1 can (14 oz) chopped tomatoes (mexican salsa style)
salt and pepper
Instructions
Pat chicken dry with paper towel. Flatten each piece w/
wooden mallet or flat side of cleaving knife.
Combine marinade- chili powder, garam masala, ginger root,
OJ, and lemon/lime juice. Place chicken in marinade and let
stand for 2-3 hrs in fridge.
In separate bowl cover the dried apricots with water. Soak for
2-3 hrs. Drain. Cut into thirds.
Preheat oven to 350F. Stuff chicken with apricots. Use
toothpicks to keep them together. Keep marinade. Coat a
casserole dish with olive oil. Place a layer of onions at bottom.
Place chicken into dish. Cover w/ tomatoes and drizzle w/
white wine vinegar. Season w/ salt and pepper. Cover and
bake for 1.5 hours. Serve w/ brown rice.
Originally Submitted
1/29/2013
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