Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, persian chicken and dried apricot stew. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really 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 well liked of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions daily. Persian chicken and dried apricot stew is something which I have loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can have persian chicken and dried apricot stew using 10 ingredients and 18 steps. Here is how you can achieve it.
The ingredients needed to make Persian chicken and dried apricot stew:
- Prepare 200 g diced chicken meat
- Make ready 200 g soft dried apricot, halved
- Take 2 medium onions, thinly sliced
- Take 1/2 tsp cinnamon powder
- Prepare 1/2 tsp turmeric
- Take 2 tbs vinegar
- Get 2 tbs sugar
- Make ready 1 tbs saffron water
- Get Pinch salt and chili powder
- Get 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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