When it is just us for Shabbat I love to try out new recipes. Some of those recipes get blogged, some go right into the garbage and some make it onto the catering menu. This chicken blew us away with its deliciousness- the perfect blend of spicy from the sriracha and sweet from the apricots and coconut. With such a flavorful dish all you need is a piping hot bowl of rice to go with it and you are good to go. Now, when it comes to the coconut element there are two options on the market- coconut cream (NOT cream of coconut) and coconut milk. Coconut cream has a much higher fat content and is thus much more flavorful (think the difference between half and half and milk) but either one would work well here. I used mild curry powder here but if you like the hot stuff feel free to use that. Ordinarily I don't go for super spicy but when it comes to Indian food the heat is just lovely. Enjoy this as an interesting new addition to your Shabbat table.
6 chicken bottoms, cut in half (seperate thigh and leg)
1 cup flour
3 Tsp oil
1 onion, diced
4 cloves garlic, minced
1 tsp fresh minced ginger
1 heaping tablespoon curry powder
1 tsp cumin
1 (14 oz) can coconut cream or milk
1/2 cup water
15 dried apricots, halved
1 Tbl agave nectar, honey or brown sugar
salt and pepper, to taste
1-2 Tbl sriracha sauce, optional
Season the flour with salt and pepper and dredge the chicken pieces in to coat them. In a dutch oven or heavy bottomed pan heat the oil and brown the chicken pieces. Remove the chicken and spill out most of the fat/oil leaving just 2 teaspoons. To the hot oil add the onion, garlic and ginger and cook, stirring often for about 2 minutes until the onion softens making sure the garlic does not burn. Add the curry, and cumin and cook another minute. Add the coconut milk, water, apricots and agave and sriracha season to taste with salt and pepper. Add the chicken back into the pot,bring to a boil and then lower to a simmer. Cover and cook for about 45 minutes stirring occasionally to prevent burning.