Historically served at opulent dinner parties, this Turkish recipe for Lemon and Apricot Cinnamon Chicken will be your new go-to.
Keyword: apricot, chicken, lemon, orzo
Author: John Gregory-Smith
A handful of finely chopped flat-leaf parsley leaves
A handful of finely chopped dill
1teaspoonTurkish pepper flakes
1 ¼poundsskinless chicken breastscut into strips
2/3cupdried apricotsroughly sliced
Juice of 2 lemons
1teaspoonfreshly ground black pepper
2 to 3tablespoonsboiling water
Cook the orzo in a pan of boiling water according to the package instructions. Drain and return to the pan. Add the butter and a generous pinch of salt. Stir in the herbs and Turkish pepper flakes.
Heat the oil in a large pan over high heat and add the chicken.
Fry for 2 to 3 minutes to seal the meat. Add the onion and almonds and fry for an additional 3 to 4 minutes until golden.
Reduce the heat to medium and add the apricots, lemon juice, honey, cinnamon, black pepper, and a generous pinch of salt. Add the boiling water and continue to cook for 1 to 2 minutes. Add the cornstarch and mix together until thickened.
Serve immediately with the orzo.
Used with permission from Turkish Delights: Stunning Regional Recipes from the Bosphorus to the Black Sea by John Gregory-Smith, Kyle Books, 2018. Photography by Martin Poole.