Mahmudiye: Chicken with Apricots and Almonds

4.3 from 6 votes
This is an old Ottoman dish that incorporates the Middle Eastern and Turkish tradition of combining dried fruits with meats in savory dishes. The assortment of spices, dried fruit, and nuts creates an exquisite aroma and mouth-watering flavor. The little bit of cinnamon makes this the perfect dish for a cool fall evening. Serve with a long grain basmati rice and a simple green salad with a sharp dressing.
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Mahmudiye: Chicken with Apricots and Almonds

This is an old Ottoman dish that incorporates the Middle Eastern and Turkish tradition of combining dried fruits with meats in savory dishes. The assortment of spices, dried fruit, and nuts creates an exquisite aroma and mouth-watering flavor. The little bit of cinnamon makes this the perfect dish for a cool fall evening. Serve with a long grain basmati rice and a simple green salad with a sharp dressing.
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Keywords: Gluten Free, Spices
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 4 people
Calories: 613 kcal
Net Carbs: 58 g

Ingredients
 

  • 1/3 cup (43 g) stone dried apricots
  • 1 Tbsp (1 Tbsp) fresh or dried currants
  • 1 1/2 Tbsp (1 1/2 Tbsp) unsalted butter
  • 1/4 (1/4 ) yellow onion, finely diced
  • 5 oz (142 g) shallots, peeled and left whole
  • 1/2 tsp (1/2 tsp) salt
  • 1 1/4 lbs (567 g) boneless, skinless chicken thighs or breasts
  • 1/2 tsp (1/2 tsp) ground cinnamon
  • 2 Tbsp (2 Tbsp) lemon juice
  • 1 tsp (1 tsp) freshly ground black pepper
  • 2 3/4 cups (651 ml) hot chicken stock
  • 3/4 cup (81 g) slivered almonds
  • 1 cup (185 g) long grain basmati rice

Instructions

  • Soak the apricots and currants in hot water for 10 minutes. Drain and slice each apricot into 3 pieces.
  • Melt the butter in a large pan with a lid over medium heat and add the chopped onion and whole shallots. Cook for 10 minutes, stirring. Allow to soften and slightly brown. Mix in the salt.
  • Cut the chicken into 2-inch pieces. Add to the pan. Once the chicken has taken on a golden color all over, add the cinnamon, lemon juice, and black pepper. Cook for 5 minutes, then add the hot stock and dried fruit. Bring to a boil, then cover and simmer for 45 minutes, stirring occasionally.
  • Check to see if the chicken is tender. If there is still a lot of liquid, reduce with the lid off. Start cooking the rice separately according to the package instructions, but remove from heat 3 minutes before finished.
  • Toast the almonds gently in a dry skillet until just golden.
  • Add the rice, without its water, to the chicken pot and cook for another 3 minutes or until the rice is fully cooked. Serve scattered with the toasted almonds.

Nutrition

Calories: 613kcalFat: 20gSodium: 700mgNet Carbs: 58gSaturated Fat: 5gPotassium: 1181mgCarbohydrates: 64gVitamin A: 566IUFiber: 6gVitamin C: 8mgSugar: 15gCalcium: 104mgProtein: 43gCholesterol: 107mgIron: 3mg

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4.34 from 6 votes (6 ratings without comment)

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Hi! I'm Erin

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I’m a scientist by day and a foodie by night. Here you will find my favorite recipes, with a focus on low-carb, healthy meals. Visit the about page to learn more about me and the site. 

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