Nigella Lawson Chicken & Apricot Masala - cooking recipe

Ingredients

1 cup dried apricot
1/2 teaspoon hot red pepper flakes
1 teaspoon ground cumin
1 teaspoon ground coriander
4 cloves
4 cardamom pods, lightly crushed
1 tablespoon minced garlic
1 tablespoon minced ginger
1 cinnamon stick
2 onions, peeled and finely chopped
1 teaspoon salt
3 lbs boneless skinless chicken breasts, diced
4 medium tomatoes, cut into 1/2 inch dice
2 tablespoons tomato paste, diluted in
1/2 cup water
3 tablespoons chopped cilantro leaves

Preparation

Soak apricots overnight in 2 cups cold water, or cover with 2 cups hot water and soak until swollen and softened, 2 to 3 hours.
Prepare masala: In a small bowl, combine hot pepper flakes, cumin, coriander, cloves, cardamom, garlic and ginger.
Add 1/4 cup water, and stir to make a paste.
Set aside.
In a large saute pan over medium heat, heat cinnamon stick.
Add onions and salt, and saute until onions begin to soften, 2 to 3 minutes.
Add masala, and stir.
Add chicken, and stir for about 5 minutes.
Add apricots and their soaking liquid, diced tomatoes and diluted tomato paste.
Cover and simmer until chicken is cooked through, about 30 minutes.
Check cooking liquid about halfway through; if chicken is covered with liquid, remove cover for remainder of cooking.
Transfer to a large bowl, sprinkle with cilantro and serve hot.