Serves 4 Ingredients: 1 whole chicken (quartered) 1 onion (finely chopped) 1 tsp crushed garlic 2 medium apples (quartered, cored, peeled) 6-7 dried apricots (chopped or quartered) 1/2 large yellow capsicum (chopped) Juice of one lemon 50 ml chicken stock or 2 bouillons in water 200 ml pouring cream 2 tbsp curry powder 1/2 wooden cinnamon stick + 1 large bay leaf 30 gm butter + 2 tbsp olive oil Salt + pepper Method: Wash chicken quarters well. Remove all unnecessary fat and inside sinew. Drain. Pat dry with paper towels. Season with salt and pepper. Leave aside. Heat a medium cooking pan on high. Add butter and oil. Reduce heat to low. Add chicken quarters on skin side. Add cinnamon and bay leaf. When skin side is golden, turn, by means of a pair of tongs, on the other side. When golden, remove on to a plate and leave aside. Into same pan, add onion to stirfry until translucent. Add garlic. Stir in curry powder, salt and pepper. When fragrant, add lemon juice, stock, apple, apricot and capsicum. Bring to the boil. Add chicken quarters, cover and simmer over the lowest heat. When chicken is done, add cream. Bring back to the boil and immediately remove away from heat. Remove wooden cinnamon stick, bay leaf and serve chicken in sauce, with fluffed rice aside and a green salad or/and a raiita.
