Turkish apricot chicken with chickpea pilaf
Pilaf
Armenian cuisine
No tinned nectar here, just fragrant fresh apricots scattered around a chicken for roasting, warmed up with ginger, chilli and cinnamon, sweetened with honey, and with a subtle addition of rosewater. <br /> <br />(The idea for this recipe originally came from a quirky 1970s book called Country Cookery (Recipes of Many Lands) by Coralie Castle and Margaret Gin. The simple recipe was found in the Turkish chapter, but had a Moroccan name (Djedjad)! Regardless of its origin, it's become a summer favourites, has received many tweaks, and I think it's perfect with this Turkish-style pilaf on the side.)
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