Remaining with the apricot theme — and making good use of newly made apricot leather –, this 13th-century Syrian recipe is one of the few that requires it. Chicken meat (fillets is the easiest) is chopped up and fried with onions, coriander leaves and spices, before adding apricot leather (though, the dish can also be made with dried apricots). The anonymous author of the cookery book recommends using Byzantine or Medinese apricot leather, but the one made with apricots from the supermarket tastes amazing, too! Additional ingredients include honey, lemon juice, and mint. A further twist to the recipe is that some of the chicken meat is pounded and shaped into small meatballs (made with spices, mint, coriander leaves, and onions), which are added at the end. Serve garnished with coriander seeds and chopped coriander leaves. [Wuṣla, 2018, No. 6.135]
