Easy Peasy Supper: Parsi Chicken with Apricots.

Fiesta Friday *3

Time to entertain, but not to slave over an extensive shopping list and hot stove?

Easy Peasy Suppers fit the bill when interesting but non demanding recipes are called for, using ingredients that you don’t need to trawl the back streets to find Β πŸ™‚

See more quick and easy ideas by searching ‘Easy Peasy’ in the right hand side bar.

Parsi Chicken with Apricots.

Parsi Chicken with Apricots: A delicately spiced ‘Easy Peasy Supper’.

Adapted from Madhur Jaffrey’s Curry Easy, I love this dish.

Spiced but not shouting and wonderfully adaptable

(Madhur says her friend ‘puts in a healthy glug of Maderia towards the end of cooking!’)

it’s a delicate, no fuss supper which works well with plain rice or potatoes.

Potato mint and egg salad

New Potato, fresh mint and soft-boiled, freshly laid egg salad.

‘Parsi’ means Persian.

India’s Parsi community were driven out of Persia by muslims around the 8th Century and settled on India’s West Coast.

At first there were concerns from locals that their country was already over populated.

According to tradition, the Parsi’s leader asked for a bowl of milk filled to the brim and a spoonful of sugar.

He carefully blended the sugar into the milk, without spilling a drop.

β€œWe are like the sugar,” he explained, β€œWe will only sweeten your country.”


Parsi spiced Chicken with Apricots.

Parsi Chicken with Apricots: A delicately spiced ‘Easy Peasy Supper’.

This dish is a little sweet, but delicious with it.

I’d recommend a fairly bland accompaniment to complement and not overpower the sweet – sour tones.

I had some new potatoes and mint that needed trimming, so made a quick salad with soft-boiled, freshly laid eggs… perfect!

Serves 4. Β 

Recipe adapted slightly from Madhur Jeffrey’s Curry Easy.

1.25 Kg Chicken pieces (or use a whole chicken, portioned, as I did)

Salt and freshly ground black pepper

12 dried apricots

3 Tablespoons Olive Oil

2 Cinnamon Sticks

1/2 teaspoon whole cumin seeds

2 medium onions, sliced

1 Tablespoon tomato puree

3 teaspoons peeled and finely grated fresh ginger

1 1/2 Tbs granulated sugar (I used quince jelly)

2 Tablespoons red wine vinegar

1 teaspoon garam masala

1/2 – 3/4 teaspoon cayenne pepper

Mint - growing apace in the spring rain!

Mint – growing apace in the spring rain!

This is my contribution to Angie’s Fiesta Friday over at The Novice Gardiner


I’ve learnt so much from the other Fiesta-goers,

and am so grateful for the tips and advice I’ve been given.

I’m off to join you all now.

Follow the link above, or on the right hand side bar –

hope you enjoy this dish, and I’m looking forward to trying some of yours!

29 thoughts on “Easy Peasy Supper: Parsi Chicken with Apricots.

  1. Love this post, Emma! The recipe, the story, and the photos. My mint can use some trimming, too, as well as oregano and lemon balm. I love it that I can just step outside to snip a few things to add to my cooking, but unfortunately I don’t have freshly-laid eggs. I have a friend who has hens, though. Time to pay her a visit with a basket of fresh herbs, don’t you think? πŸ™‚

  2. Oooo love the sweet. tangy and pungency of this recipe. It will definitely be tried in my kitchen. Love your Parsi story too, especially the “sweetness” that was added to India :). I have a Madhur Jaffrey book, does she still write them? Mine is pretty old.

    • Hi Loretta, Madhur Jaffrey’s book about Britian’s favourite curries, ‘Curry Nation’, came out in 2012 to accompany the TV series… according to Selma (see below), she also acts. Truly a lady of many talents! Ex.

  3. This recipe is SOOOO right up my alley… simple ingredients are my favorite EVER- otherwise I lose motivation and end up microwaving some mac & cheese πŸ˜‰ This looks MUCH better than that! You’re speaking my language with the easy-peasy stuff, thanks so much for sharing!

  4. Hi Emma – I love this story! I also have egg envy – big time! Madhur Jaffery is a great cook – did you know that she also acts? Lovely recipes – thanks for sharing them with us! Happy Fiesta Friday!

    • Hi Selma – no, I didn’t realise that she also acts… will have to follow that up, as I’m sure she’d be great.
      The egg Shakshuka that you’ve brought to the Fiesta this week looks amazing. Another of my favourite chefs, Ottolenghi.
      Emma x.

      • Thanks lovely! MJ has done a few films and TV shows – though I think it initially stemmed from her association with Ismail Merchant the director/producer who passed away some time ago now…

  5. I make something similar to this with mangos, but apricot sound like a good idea too. I love the fact that it doesn’t sound blow your head off spicy too, which makes it ideal for children too. πŸ™‚

  6. Emma, I made this tonight, inspired by your post; it was divine! Exactly as you described, and won many compliments; thank you for sharing… just delicious. x

    • Kate, I’m so glad you liked it – I made it again for friends at the weekend too – I think it’s a dead cert as far as good’n easy goes!
      Thanks for your feedback.

  7. This looks absolutely delicious Emma! I never cook with apricots, but they have the most terrific flavor when cooked with meat. I cannot wait to try this! πŸ™‚

  8. Pingback: Lemon Rice & Lemon Roasted Cauliflower | Fiesta Friday #18 | The Novice Gardener

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