Parsi Chicken with Apricots
The combination of sweet and sour always entices me. Add some spice, and it just doesn’t get any better now, does it? This curry plays around with the balance between sweetness, spiciness, and sourness, a balance that the Parsi people of India have mastered for centuries.
The word 'Parsi' refers to an ancient people with roots in the Persian empire. Having moved to the Gujarat region of India, you can see elements of both Persian and Indian cultures in their food. Dried fruits and nuts stem from Persian culture, while spices, chilies, ginger, and garlic stem from Indian cuisine. This dish incorporates the essential element in Parsi cooking of balancing spiciness, sourness, and sweetness known as Tikhu-Khatu-Mithu. This is considered the Holy Trinity in Parsi cooking, and finding the perfect balance is the key to enjoying any Parsi dish and good health.
Additional Notes:
Though I've given you exact measurements for sugar, spice, and vinegar, you'll want to adapt this in whatever way that suits you, adding more (or less) of each until you find the right balance.
In traditional Parsi cuisine, the sweetness comes from jaggery, a cane sugar found on the Indian subcontinent. It can be hard to find in traditional supermarkets, which is why I’ve called for brown sugar in this recipe. However, if you are lucky enough to have it on hand, simply substitute the jaggery for brown sugar.
Ingredients:
2 lbs. chicken breasts, cut into 1 - 1 1/2 inch pieces
kosher salt
vegetable oil
2 onions, sliced thin
3 cloves garlic, minced
1 1/2 inch piece ginger, minced
1 tsp cayenne pepper
1 1/2 tsp garam masala
2 1/2 Tbsp tomato paste
22 dried apricots, halved or quartered
2 Tbsp clear vinegar (or white wine vinegar)
2 Tbsp brown sugar (or jaggery)
1/4 cup chopped cilantro (optional)
Instructions:
Cut your chicken breasts into desired size. Salt liberally and let sit for 15-30 minutes while you chop your onions, garlic, and ginger.
Heat the oil in a Dutch oven or similarly sized pan, adding just enough to coat the bottom of the pan. Add the onions and cook until starting to brown (5-8 minutes), stirring often.
3. Add the ginger, garlic, cayenne pepper, and garam masala. Stir for one minute. Add the chicken and cook until browned on all sides (3 minutes).
4. Add the tomato paste, 1 cup of water, and 1 tsp kosher salt. Mix thoroughly and let come to a boil. Then turn the heat to low and let simmer, covered, until the mixture has thickened slightly (10-15 minutes), stirring occasionally.
5. Add brown sugar (or jaggery), vinegar, and apricots. Stir until everything is mixed. Cover again, and let cook until all the flavors have melded together, about 15 to 20 minutes in total, tasting every 5 minutes for the desired spice-sour-sweet balance. Add more brown sugar, vinegar, or cayenne pepper if needed to achieve the desired taste.
6. Add chopped cilantro for garnish. Serve with basmati rice or fresh naan bread.