Chicken with Sherry-Apricots

Chicken with Sherry-Apricots
Serves 4:
4 chicken breasts (with skin) oder chicken legs
150 g dried apricots
3 onions
250 ml sherry (medium dry)
2 tablespoons setchuan pepper
75 g butter
1 tablespoon oil
salt, starch flour
Preparation: soak the dried apricot and the setchuan pepper for at least four hours in sherry. Melt butter with oil in the baking tin in the preheated oven (to 225 degrees centigrade). Salt the chicken and roast in the melted butter for 20 minutes. Cut onions in medium sized cubes, add them and the soaked apricots to the chicken and roast for 20 minutes.
Fill up the remaining sherry with water to 250 ml and thicken it with starch flour. Decorate the chicken with apricots and onions on a serving plate and pour sherry sauce on the top.
Serve with curry rice.

recipe by Christiane Franz

Indian chicken with curry
Serves 4:
4 chicken breasts (weight 200 g)
salt, pepper
1 can pineapples (in pieces, weight 325g)
4 red onions
fresh ginger (about 5 cm)
0.5 Teaspoon chili pepper
ground coriander seed
ground cumin ground curcuma
150 g cream-yoghurt
150 g Creme fraiche
2 Teaspoon curry
ground nutmeg
500 g tomato puree

Preparation: Season the meat with salt and pepper, fry shortly in a pan. Stew the chopped onions on low heat. Make a puree of the half of the pinapples, add 3 tablespoons pineapple juice and the tomato puree. Add grated ginger and season hot. Put the meat in a heat-resistant form, add the onions and the sauce. Put a lid on top and bake in the preheated oven for 40 minutes at 200 C. After cooking the food, spoon the mixed yoghurt and creme fraiche on top. Serve with rice and parsley-salad.

recipe by Christiane Franz

Chicken Breast on Tomato Rice
Serves 4:
4 chicken breasts (600 g)
250 g rice
400 g canned tomato
1 garlic cloves (fine minced)
1 tablespoon olive oil
120 g feta cheese
100 g cream yoghurt
50 g black olives (chopped)
400 ml chicken bouillon
2 tablespoons bread crumbs
salt, pepper


Mix rice together with canned tomatos and put in a oven-resistant form. Lay chicken breasts on top of tomato rice. Mix the feta cheese with yoghurt, olive oil, garlic, olives, salt an pepper. Spoon this sauce over the chicken breast and strew bread crumbs on top. Add half of the chicken bouillon and bake for 20 min at 210 °C in the preheated oven. After this time add the rest of the bouillon and bake again for 15 minutes.

Serve together with garden-lettuce.

Recipe by Christiane Franz

credit PhotoCuisine / Desgrieux

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