Viviane’s Apricot Chicken Recipe • Jewish Food Hero

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Viviane’s Apricot Chicken Recipe used to be handed all the way down to her from her Syrian grandmother. Featuring succulent white meat thighs in a candy, tangy sauce, this is a perfect make-ahead dish. The sticky sauce has an intense taste profile from tamarind, garlic, highly spiced Worcestershire sauce, brown sugar and naturally dried apricot. Serve scorching from the oven with any steamed grain, or revel in heat with chunks of clean sourdough bread and a crunchy inexperienced salad.

Community Recipes is a ordinary characteristic the place we percentage your recipes at the Jewish Food Hero weblog. If you need to percentage a recipe on this sequence, pitch us your idea here, This sequence is all about sharing Kosher recipes. We are developing a favorable group round meals and sharing.

Tell us about your self, Viviane Bowell

I used to be skilled in French, which is my mom tongue. I additionally lived in Italy for a few years, so I talk fluent Italian. I graduated in Law as a mature pupil however didn’t pursue a criminal profession. Instead, I’ve focused on my interest, which is cooking and baking. I’ve not too long ago printed two books:

A private memoir:To Egypt With Love: Memories of a Bygone World

A recipe e book: A Culinary Legacy: Recipes from a Sephardi Egyptian kitchen

I really like baking and I bake on every occasion I wish to chill out or unwind. I additionally in finding baking very healing. I attempt to stay energetic up to I will and that implies I attempt to opt for an hour’s stroll each day. I volunteer two times every week with two charities that assist refugees and asylum seekers and get a large number of pleasure from this. I additionally paintings with a social endeavor which brings communities in combination throughout the medium of meals. We have arranged supper golf equipment, cooked with youngsters and aged other folks and helped out in group farms.

Viviane's Apricot Chicken Recipe

Could you percentage extra with us about your circle of relatives historical past?

I used to be born and raised in Cairo, Egypt in a Sephardi group. My paternal ancestors got here from Toledo in Spain and had been in 1492 all over the Spanish Inquisition. They ended up in Constantinople and my grandparents moved to Egypt round 1910 when the Ottoman Empire crumbled. My maternal grandparents got here from Aleppo in Syria and left for Egypt round 1910, as the hole of the Suez Canal in 1869 supposed that in a single day Aleppo misplaced its significance as a big prevent at the Silk Road. I had a perfect early life – therefore the memoirs – however this got here to an finish after we had been in 1956 on account of the Suez disaster. At that time, we got here to England as refugees.

I lived in London till 2004. When I remarried, we moved to Bristol. I’ve two youngsters and one grandson.

Tell us about your interest challenge

Through each side of my circle of relatives, I’ve Sephardi in addition to Mizrahi roots. I’m aware of the Judeo Spanish and Judeo Syrian types of cooking, in addition to Egyptian since I grew up in Cairo. I determined to write down a recipe e book, basically as some way of passing on my heritage to my circle of relatives, but additionally for the sector at huge. It took effort and time, as I used to be prepared to incorporate up to I may just and the ensuing e book comprises 260 recipes!

A culinary legacy, Recipes from a Sephardi Egyptian kitchen

I’m lately operating on a brand new challenge – any other recipe e book – this time on muffins and pastries.

Viviane's Apricot Chicken Recipe

Tell us about your reference to Judaism. How is it expressed on your lifestyles on the whole, and on your kitchen?

I used to be introduced up in a standard Sephardi group. We weren’t spiritual as such, however we celebrated the entire fairs and I’ve superb reminiscences of Seders with the entire circle of relatives amassed. I believe proud and privileged to be Jewish and take a look at to mirror this through conserving what I name a Jewish house, basically with reference to cooking.

I really like cooking for other folks and incessantly had buddies for dinner, however that used to be ahead of the pandemic. I imagine in the whole thing carefully and take a look at to stay consuming meat to a minimal. I normally give desire to fish. I by no means purchase any ready-made foods and all the time cook dinner from recent, who prefer to shop for fruit and greens from a greengrocer slightly than a grocery store.

What is the most efficient factor you discovered from someone else about meals and hospitality?

I had a favourite aunt who taught me so much about generosity and hospitality. She lived in Paris and I used to discuss with her steadily. She all the time had my favourite meals and pastries waiting once I arrived and made certain I took some away with me. Everything she did used to be with a grin and an open middle and her generosity used to be no longer restricted to meals. I incessantly call to mind her, all the time with a grin.

Viviane's Apricot Chicken Recipe

What 3 meals pieces may just you no longer are living with out?

Cakes, spinach, and cheese.

What’s the tale in the back of your Apricot Chicken Recipe?

My recipe used to be impressed through my Syrian grandmother. Syrian Jews just like the steadiness of candy and tart and dried culmination like apricot and prunes in cooking. My mom taught me make it. I’ve incessantly served it at dinner events and other folks find it irresistible.

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For the bottom:

4 huge white meat thighs (about 1kg)

2 tablespoons vegetable or sunflower oil

1 crimson pepper, deseeded and minimize into strips

2 celery sticks, chopped into 2cm (1 inch) items

1 huge leek, minimize into medium chunks

A couple of celery leaves (non-compulsory)

Salt and pepper to style

For the sauce:

1 tablespoon vegetable or sunflower oil

1 huge onion, minimize lengthwise and into strips

2 teaspoons minced garlic

170g tomato paste

1 cup chilly water

2 teaspoons Worcestershire sauce

3 tablespoons firmly packed brown sugar

6 tablespoons recent lemon juice (½ lemon)

1 tablespoon tamarind paste

200g dried apricot


  1. Preheat the oven to 180C/Gas Mark 4.

  2. Prepare the chicken- rinse the white meat thighs below chilly operating water, pat dry with paper towels and sprinkle with salt and pepper.

  3. Heat 1 tablespoon oil in a big frying pan, upload the white meat items and cook dinner for a couple of mins on each and every aspect till browned. Remove from the pan and put aside.

  4. Prepare the sauce – warmth the remainder 1 tablespoon oil in the similar frying pan over medium warmth and cook dinner the onion, stirring till golden and cushy, about 3-4 mins. Add the garlic and cook dinner for an extra 1 minute.

  5. In a medium dimension bowl, mix the remainder sauce components, except for the apricots, and pour into the frying pan with the onions and garlic. Bring the sauce to a boil over a prime warmth, then flip off the warmth and put aside.

  6. Arrange one layer of white meat over a big, shallow ovenproof casserole dish (it’s higher if the white meat thighs are compatible snugly, in order that the sauce is not going to dry out). Arrange the celery, pepper, leek and celery leaves, if the use of, across the white meat. Season with salt and pepper.

  7. Place the apricots over the white meat and pour over part the sauce, booking the remaining for later. Cover with a good becoming lid or foil and cook dinner within the preheated oven for 1 hour.

  8. After 1 hour, pour at the last sauce and proceed to cook dinner, coated, till the white meat may be very smooth, about half-hour.

  9. Serve scorching with simple rice, with the sauce spooned over.


Keywords: Syrian, apricot, kosher, white meat, tamarind

More Community Recipes

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