Saturday,16 December, 2017
Current issue | Issue 1318, (3 - 9 November 2016)
Saturday,16 December, 2017
Issue 1318, (3 - 9 November 2016)

Ahram Weekly

Sufra Dayma: Chicken in glazed apple and onion sauce

Al-Ahram Weekly

Serves 4-6



6-8 chicken breast fillets (approximately 1 kg)

2 cooking apples; Granny Smith, green (cored, wedged)

2 onions (sliced)

1 chicken bouillon cube

1 tbsp sugar

1 tsp lemon juice

2 tbsp water

A few parsley leaves to scatter (coarsley chopped)

30 gm butter + 1 tsp olive oil

Salt + pepper + 7spices + oregano + cinnamon




In a wide skillet, melt butter and add oil; over medium heat.  Lightly season chicken fillets with salt and pepper.  Sauté in skillet until slightly brown on both sides.  Remove chicken fillets on a plate aside, by means of a pair of tongs; (never use a fork lest juices escape).  Add onion to skillet.  Stir to slightly brown and glaze.  Return chicken to skillet.  Stir seasoning (except cinnamon), into combined chicken and onion; until fragrant.  Add a small amount of hot water and the bouillon.  Bring to the boil, cover and simmer to cook over low heat; only for 15 minutes; adding more hot water when needed.  Meanwhile, place apple wedges, water and lemon juice, in a medium saucepan.  Bring to a boil over low heat.  Cover and simmer to cook for ten minutes; or when apples are only slightly wilted and caramelised; approximately ten minutes; stirring occasionally.  Stir in sugar and cinnamon.  Simmer for an extra couple of minutes.  Remove away from heat and pour over chicken and onion in skillet.  Stir gently to combine.  Bring to a boil then remove skillet away from heat.  Scatter parsley leaves on top and allow to rest for a few minutes.  Serve plain with crusty bread or with mashed potatoes aside.



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