Ingredients:
Chicken – 1.2kg
Yogurt – 1/2 cup (120 ml)
Turmeric powder – 1/2 tsp (2g)
Sweet paprika – 2 tsp (10g)
Cumin powder – 2 tsp
Coriander powder – 2 tsp
Cinnamon powder – 1/2 tsp
Apricot nectar or juice – 400 ml
Cornflour – 2 tsp
Chicken stock – 80ml
For the seasoning
Seasoned breadcrumbs – 1/3 cup
Boiling water – 1/3 cup
Dried apricots (chopped) – 8
Seedless dates (chopped) – 5
Pistachios (sliced fine) – 1/4 cup
Apricot nectar or juice – 2 tbsp
Fresh coriander leaves (chopped) – 2 tbsp
Salt – to taste
Method:
1. Mix the cornflour in the chicken stock to a smooth paste and keep aside.
2. Mix the seasoning ingredients and keep them aside for 30 minutes.
3. Stuff the chicken with the mixture.
4. Place the chicken in a greased baking dish.
5. Combine yogurt with spices in a small bowl and brush over the chicken.
6. Add one cup apricot nectar to the dish and bake, uncovered.
7. In a moderately hot oven for about 1 1/2 hours or until tender.
8. Remove the chicken from the dish and cover with a foil.
9. Remove the chicken from the dish and cover with a foil.
10. Drain fat from the dish.
11. Heat pan juices, add the remaining apricot nectar and cornflour stock mixture.
12. Stir until the sauce comes to a boil and thickens.
13. Strain the sauce and serve with the baked chicken.
