Oprah Winfrey: recipes for joyful eating and a better life
These healthy recipes created and prepared alongside my favourite chefs have allowed eating to finally be joyful for me, says Oprah Winfrey in her new book.
Indian-spiced apricot chicken
RECIPE INSPIRED BY RICK STEIN There is something very festive about this dish – it tastes like a holiday just waiting to be celebrated. If you or your guests haven’t experienced much Indian food, this is a perfect introduction to the cuisine. People won’t necessarily be able to identify all the different spices – they’ll only know they want more than one helping! PREP TIME – 20 MINUTES COOK TIME – 30-40 MINUTES SERVES – 4 SMARTPOINTS – 9 PER SERVING CALORIES – 373 PER SERVING 1½ teaspoons ground Kashmiri chilli powder 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon garam masala ½ teaspoon ground turmeric ½ teaspoon ground cinnamon ½ teaspoon ground cayenne ¼ teaspoon ground cardamom ¼ teaspoon ground cloves ¼ teaspoon cracked black pepper 1 teaspoon salt, plus more if needed 1 chicken, cut into 8 pieces, skin removed 2 tablespoons extra virgin olive oil 1 medium onion, finely chopped 2.5cm piece ginger, peeled and grated 3 cloves garlic, peeled and chopped 4 medium plum tomatoes, seeds removed, finely chopped 2 tablespoons white wine vinegar 1 teaspoon brown sugar ¾ cup dried apricots, quartered Leaves and tender stems of ½ bunch coriander Preheat the oven to 175°C. In a small bowl, combine the ground Kashmiri chilli, cumin, coriander, garam masala, turmeric, cinnamon, cayenne, cardamom, cloves, and black pepper. Season the chicken all over with half of the spice mixture and ½ teaspoon of the salt. In a large ovenproof sauté pan, heat the oil over medium-high heat. Add the onion and cook, stirring often, until lightly browned, about 5 minutes. Add the ginger and garlic, and cook until fragrant, about 2 minutes. Add the chicken to the pan and cook for 3 to 4 minutes on each side, until lightly browned all over. Add the remaining half of the spice mixture, the tomatoes, vinegar, brown sugar, apricots, and the remaining ½ teaspoon salt. Add water to cover the chicken three-quarters of the way. Bring the mixture to a boil, cover, and turn off the heat. Place the pan in the oven and bake for 30 to 40 minutes, until an instant read thermometer inserted into a breast reads 165°F. Remove the pan from the oven. Using tongs, remove the chicken pieces from the pan to a serving bowl. Return the pan to the stovetop, place over high heat and cook, uncovered, until the sauce is thickened, about 10 minutes. Stir in the coriander and serve.