Parser-chicken with apricot

(Norsk oppskrift finner du her: Parser-kylling med aprikos)

In this delicious and aromatic parser dish from Mumbai we use dried apricots, jaggery (Indian brown sugar) and vinegar, which gives a sweet and sour taste. Deep fried potato strips provide a crisp contrast to an already interesting recipe.


Parser-chicken with apricot, 4 servings:

  • 1 chicken, divided (or 4 chicken breasts, cut in half)
  • 3 tablespoons oil
  • 2 onions, cut into thin rings
  • 2 garlic cloves, minced
  • 4 cm ginger, minced
  • 3 dried chilies
  • 1.5 teaspoon garam masala (spice mix)
  • 2 tablespoons tomato paste
  • 1 teaspoon salt
  • 250 ml water
  • 2 tablespoons white vinegar
  • 1.5 teaspoon jaggery or brown sugar
  • 12 dried apricots

Potato Strips

  • 1 large potato, grated
  • 1 teaspoon salt
  • Oil for deep frying

If you use a whole chicken, cut it into eight pieces by cutting off the thighs and split in the joint. Cut the breasts and cut them in half (leave the wings on the breasts, just cut off the outer part of the wings)

Heat the oil in a thick-bottomed saucepan over medium heat. Cook the onions until soft and golden. Stir in garlic, ginger, chili and garam masala. Then add the chicken. Stir well, and brown the chicken for about 5 minutes while you take care not to burn the onions. Add tomato paste, salt and 250 ml of water. Give it a boil, then cover with a lid and let simmer for 20 minutes. Add the vinegar, sugar and apricots and simmer for another 15 minutes under the lid.

Potato Strips:

Mix potato strips, salt and 1.5 l water in a large bowl. Take the potatoes out of the water in a small portion at a time. Squeeze the water out of the potatoes and dry them with a kitchen towel. Fill a thick-bottomed saucepan one third full of oil and heat to 160 degrees C. Fry a small portion of potato strips at a time, and let them drain on a paper towel.

Garnish the Parser-chicken with the potato strips, and serve with Naan bread, Pineapple Chutney and Carrot-Pachadi.




Turkey and Sweet potato Chili

(Norsk versjon finner du her: Kalkun og Søtpotet Chili)

fb_img_1469433574201Those of you that have been following me for a while have learned that I do like my soups and hearty foods in the fall. I’m all about the comfort foods!

Today I present you with a turkey and sweet potato Chili that is not only super-duper easy-peasy, but also tasty and yummers. It’s also not as spicy as it looks from the recipe, because of the sweet potatoes, but remember that it is always easier to add more spices than to take them out of the food. If you want to be a little careful with the spices, start with half the amount, then add to taste at the end.


14732117_10154347861566622_4512438988110443922_n-001Turkey and Sweet potato Chili


  • 1 tablespoon oil
  • 1 yellow onion, diced
  • 1 kg turkey meat, diced
  • 2-4 tablespoons tomato paste
  • 2 tablespoons chili powder
  • 2 tablespoons taco seasoning
  • 2 large sweet potatoes, diced
  • 5-6 cloves garlic
  • 3-4 cups broth
  • 1 can black beans
  • 1/4 teaspoon red chili pepper flakes
  • 1/2 can green chilies, diced
  • Salt, pepper, cayenne to taste
  • Optional toppings: crème fraiche, cilantro, tortilla chips, salsa, roasted pumpkin seeds

Heat the oil over medium high heat in a heavy, deep pot.

Add the onion, turkey, 1 tablespoon chili powder, and 1 tablespoon taco seasoning. (If you are using precooked turkey, you might want to add a little water keep the turkey moist.)

When the onions are soft and the turkey slightly browned, remove from the pan and set aside.

In the same pot you used for the onions and turkey, now add a swig of oil and the sweet potatoes with the remaining spices and stir to combine.

When starting to brown, add the tomato paste and diced chilies. Give it a stir, and add the garlic, and broth. Bring to a low boil and simmer for 10 minutes or so, until the sweet potatoes are very soft.

Use a blender until desired consistency, then put the turkey/onions back in the pot along with the black beans and give it a stir

Adjust the seasoning with salt, pepper, cayenne.

Serve hot with rice or good bread, and any toppings that you like (crème fraiche, cilantro, tortilla chips, salsa, roasted pumpkin seeds)