Recipe: Chicken with Indian Apricot Sauce (blender)

CHICKEN WITH INDIAN APRICOT SAUCE

FOR THE SPICE PASTE:
8 whole cardamom pods
3 shallots, sliced
1 (2-inch) piece fresh ginger, peeled, sliced
1 teaspoon (generous) fennel seeds
1 teaspoon (generous) cumin seeds
1/2 teaspoon whole black peppercorns
3/4 cup canned chicken broth, divided use
FOR THE CHICKEN:
1 (3 1/2- to 4 -pound) chicken, skinned
2 1/2 tablespoons fresh lemon juice
2 teaspoons paprika
Salt and pepper
4 tablespoons (1/2 stick) butter, divided use
1 1/2 pounds apricots, pitted, sliced
2 tablespoons (about) sugar
FOR SERVING:
Steamed rice
1 tablespoon minced fresh cilantro
Additional sliced apricots

TO MAKE THE SPICE PASETE:
Crush cardamom with flat side of knife; discard shells. Place seeds in blender. Add shallots, ginger, fennel, cumin and peppercorns. Puree until paste forms. Add 1/4 cup broth; process until smooth. (Spice paste can be made 1 day ahead, chill)

TO PREPARE THE CHICKEN:
Preheat oven to 400 degrees F.

Rub chicken with lemon juice and paprika; season with salt and pepper. Tie chicken legs together.

Melt 2 tablespoons butter in heavy large skillet over medium heat. Add chicken to skillet and brown on all sides, about 15 minutes. Transfer chicken to heavy Dutch oven just large enough to accommodate chicken snugly.

Melt 2 tablespoons butter in same skillet over medium heat. Add 1 1/2 pounds apricots; saute until very tender, about 5 minutes.

Reduce heat to low. Stir in spice paste; simmer 5 minutes.

Mix in 1/2 cup broth and sugar to taste. Season with salt. Pour apricot mixture over chicken.

Cover tightly; roast in oven until juices run clear when thigh is pierced in thickest part, about 45 minutes.

Cut chicken into pieces. Place rice on platter. Top with chicken and sauce. Sprinkle with cilantro; garnish with additional apricot slices.

Adapted from source: Bon Appetit