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1
To make this delicious chicken, start off by cleaning, washing and cutting the chicken into one inch sized cubes.
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2
Then, soak the dried apricots in hot water for 10 minutes; drain.
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3
Discard the seeds.
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4
Puree half the apricots.
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5
Keep the rest aside.
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6
Wash, de-seed and cut capsicums into juliennes.
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7
Blanch the almonds and cut them into slivers.
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8
Reserve few for garnishing.
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9
Heat a tablespoon of butter in a pan.
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10
Once it melts, add the capsicum and saute.
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11
Add salt and the blanched almond slivers.
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12
Continue to saute for 2-3 minutes; remove onto a serving plate and spread evenly.
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13
Heat the remaining butter.
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14
When it melts, add the brown sugar and stir well.
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15
Add the boneless chicken pieces, mixing them in the mixture really well.
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16
Add salt to taste and a little freshly crushed peppercorns (the taste of the peppercorns when freshly crushed is amazing!).
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17
Mix well.
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18
Add the apricot puree, de-seeded apricots and a little water, if necessary.
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19
Cook till the chicken is done.
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20
Add some more freshly ground peppercorns; stir.
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21
Pour over the capsicum-almond layer in the serving plate.
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22
Sprinkle almond slivers.
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23
Hop onto the lunch table and serve at once!
