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LOCATION: Recipes >> Poultry >> Apricot 01

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CHICKEN IN FRESH TOMATO AND APRICOT SAUCE

4 large (about 2 lbs.) fresh tomatoes
2 pounds chicken legs
1 teaspoon salt, divided use
1/4 teaspoon ground black pepper (divided use)
2 tablespoons vegetable oil
1 cup sliced green pepper
1 teaspoon curry powder
1 teaspoon ground cinnamon
1 cup dried apricots

Use tomatoes kept at room temperature until fully ripe. Core
tomatoes; chop (makes about 6 cups) and set aside. Season chicken
with 1/4 teaspoon salt and 1/8 teaspoon black pepper. In a large
skillet heat oil until hot; add chicken legs in a single layer;
cook until brown on all sides, 12 to 15 mins. Using tongs, remove
to a plate and set aside. To skillet add green pepper; cook, stirring
occasionally, until crisp-tender, about 5 minutes. Stir in curry
powder and cinnamon; cook and stir until spices are fragrant, about
1 minute. Add remaining salt and pepper, reserved tomatoes and
chicken. Cover and simmer until chicken is nearly tender, about 10
minutes, stirring occasionally. Add apricots, cover and cook,
stirring occasionally. Cook until chicken is tender, about 5
minutes. Serve over orzo or rice. Makes 4 servings.

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