Fragrant chicken with prunes, pomegranate and apricots

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Fragrant chicken with prunes, pomegranate and apricots

Serves: 4

2012-10-14

Ingredients

For the chicken

1 onion, sliced
3 carrots, peeled and cut into batons
1 tbsp olive oil (Borges)
1 whole chicken, cut into small pieces
1 tbsp chopped fresh thyme
Fresh seasoning
50g whole dried apricots
50g whole prunes
200ml chicken stock
Kernels of a pomegranate

For the marinade

Juice of a pomegranate (approximately 200ml)
2 cloves garlic, finely chopped
Juice and rind of a lemon
80ml balsamic reduction (Borges)
1 tbsp extra virgin olive oil
2 tbsp honey
2 tsp sweet paprika

Method

Whisk the ingredients for the marinade together in a bowl. Pour over the chicken pieces and sprinkle over the paprika. Cover and marinate in the refrigerator for at least 1 hour or overnight. When ready to start cooking the chicken, remove from out of the marinating juices and seal in a hot pan, browning the chicken pieces all over (reserve the marinating juices). Meanwhile, scatter the onions and carrots in the bottom of an oven-proof dish. Place the browned chicken pieces on top and sprinkle over the chopped thyme. Season well with salt and pepper and tuck the apricots and prunes between the chicken pieces. Sprinkle over ½ of the pomegranate kernels and pour over the chicken stock and reserved marinating juices. Cover with a piece of foil and bake in the oven for 30 minutes. Remove the foil and continue to cook the chicken for a further 30 minutes uncovered. When ready, serve the fragrant chicken to a large serving platter with the cooked carrots and fruits. Drizzle over all the juices and sprinkle over the remaining pomegranate kernels. Serve immediately.

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Tiġieġa bil-pruna, ir-rummien u l-berquq

Ingredients

Għat-tiġieġa:

basla, imqattgħa;
3 zunnarijiet, imqaxxrin u mqattgħin fi strixxi twal u ħoxnin;
mgħarfa żejt taż-żebbuġa (Borges);
tiġieġa sħiħa, imqattgħa f’biċċiet żgħar;
mgħarfa sagħtar frisk, imqatta’;
ħwawar friski;
50g berquq sħiħ niexef;
50g pruna sħiħa;
200ml stokk tat-tiġieġ;
il-qalba ta’ rummiena

Għall-immarinar:

il-meraq ta’ rummiena (madwar 200ml);
2 sinniet tewm, imqattgħin irqiq;
il-meraq u l-qoxra ta’ lumija;
80ml balsamic reduction (Borges);
mgħarfa żejt taż-żebbuġa extra virgin;
2 mgħaref għasel;
2 kuċċarini paprika ħelwa

Method

Ħawwad l-ingredjenti kollha flimkien għall-immarinar. Itfa’ t-taħlita fuq il-biċċiet tat-tiġieġ u ferrex il-paprika. Għattihom u ħallihom jimmarinaw fil-friġġ għal mill-inqas siegħa jew għal lejl. Meta tkun se ssajjar it-tiġieġ, neħħi l-biċċiet mill-immarinar u ssiġillahom f’taġen jaħraq, sakemm jiħmaru minn kull naħa (erfa’ l-meraq tal-immarinar). Imbagħad ferrex il-basal u z-zunnarija fil-qiegħ ta’ dixx. Poġġi l-biċċiet tat-tiġieġ fuqhom u ferrex is-sagħtar fil-wiċċ. Ħawwar bil-bżar u l-melħ u deffes il-berquq u l-pruna bejn il-biċċiet tat-tiġieġ. Ferrex nofs il-qalba tar-rummiena u itfa’ l-istokk u l-meraq tal-immarinar. Għatti d-dixx b’biċċa karta tal-fidda u sajjar fil-forn għal 30 minuta. Imbagħad neħħi l-karta tal-fidda u kompli sajjar għal 30 minuta oħra. Meta jkun sar, poġġi l-biċċiet tat-tiġieġ, iz-zunnarija, il-basal u l-frott niexef fi platt kbir. Ferrex il-meraq u l-qalba tar-rummien li jkun fadal u servi.

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