4 chicken breasts (with skin) oder chicken legs
150 g dried apricots
250 ml sherry (medium dry)
2 tablespoons setchuan pepper
75 g butter
1 tablespoon oil
salt, starch flour
Preparation: soak the dried apricot and the setchuan pepper for at least
four hours in sherry. Melt butter with oil in the baking tin in the
preheated oven (to 225 degrees centigrade). Salt the chicken and roast in
the melted butter for 20 minutes. Cut onions in medium sized cubes, add them
and the soaked apricots to the chicken and roast for 20 minutes.
Fill up the remaining sherry with water to 250 ml and thicken it with starch flour. Decorate the chicken with apricots and onions on a serving plate and pour sherry sauce on the top.
Serve with curry rice.
recipe by Christiane Franz