Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, persian chicken and dried apricot stew. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
When it comes to khoresht, or Persian stew, no matter the ingredients, the idea is to create a dish in which hot, sour and sweet flavours are in balance. This khoresht, made with chicken, prunes and apricots, is one of my favourites. It's a bit of an investment, but a pinch goes.
Persian chicken and dried apricot stew is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Persian chicken and dried apricot stew is something that I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we must prepare a few components. You can cook persian chicken and dried apricot stew using 10 ingredients and 18 steps. Here is how you cook it.
The ingredients needed to make Persian chicken and dried apricot stew:
- Get 200 g diced chicken meat
- Prepare 200 g soft dried apricot, halved
- Make ready 2 medium onions, thinly sliced
- Get 1/2 tsp cinnamon powder
- Make ready 1/2 tsp turmeric
- Prepare 2 tbs vinegar
- Make ready 2 tbs sugar
- Prepare 1 tbs saffron water
- Make ready Pinch salt and chili powder
- Prepare Olive oil
Add the saffron water, chicken broth, pomegranate juice, cardamom, allspice, dried lime and cinnamon stick and bring to a boil over moderately high heat. This recipe takes it's inspiration from the Parsee tradition of using fruit in cooking, and is deeply rooted in the Persian ancestry of many Indians and Recent report shows you may want to stop eating take-out chicken and replace it with your own home-cooked chicken recipes. Khoresht Fesenjan is a Persian stew made with pomegranate juice and walnuts. This version is made best, according to chef Matthew Dillon, with a "thoughtfully and responsibly Add the saffron water, chicken broth, pomegranate juice, cardamom, allspice, dried lime, and cinnamon stick, and bring to a.
Instructions to make Persian chicken and dried apricot stew:
- In a pan, heat the oil. Add onions and saute until soft.
- Then, add cinnamon- turmeric and chilli powder to the onion and saute for 1 minute.
- Add diced chicken meat and cook for 6-5 minutes. Remove from the heat and set aside.
- In a bowl with 1 ½ cups of water, add saffron water, vinegar and sugar.
- Mix well and dissolve sugar.
- Transfer fried ingredients and halved apricots to the pot, add sugar-vinegar mixture to the pot.
- Simmer gently for about 25 minutes. Once it is ready serve it with rice.
- Ingredients
Chicken & Kidney Bean Persian Stew. What really makes this stew so bright are the dried Persian limes. Season the chicken with salt and pepper. In a large enameled cast-iron casserole, heat the olive oil. Discard the dried lime, cardamom, allspice and cinnamon stick.
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