Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, persian chicken and dried apricot stew. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Persian chicken and dried apricot stew is one of the most popular of recent trending meals on earth. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. Persian chicken and dried apricot stew is something that I’ve loved my whole life. They are nice and they look fantastic.
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.
To begin with this recipe, we must first prepare a few components. You can cook persian chicken and dried apricot stew using 10 ingredients and 18 steps. Here is how you can achieve that.
The ingredients needed to make Persian chicken and dried apricot stew:
- Prepare 200 g diced chicken meat
- Prepare 200 g soft dried apricot, halved
- Prepare 2 medium onions, thinly sliced
- Get 1/2 tsp cinnamon powder
- Make ready 1/2 tsp turmeric
- Make ready 2 tbs vinegar
- Get 2 tbs sugar
- Get 1 tbs saffron water
- Get Pinch salt and chili powder
- Make ready 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. 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. Season the chicken with salt and pepper.
Steps 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
In a large enameled cast-iron casserole, heat the olive oil. Discard the dried lime, cardamom, allspice and cinnamon stick. Toss chicken with paprika, cinnamon and cardamom. Stir in reserved chicken and almonds. Chicken & Kidney Bean Persian Stew.
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