Persian chicken and dried apricot stew. Using a slotted spoon, transfer the chicken to a plate and set aside. Chicken and apricot stew with preserved lemon, harissa and eggs The Thai approach, combining hot, sour, salty and sweet, is really brought to life here, but without any trace of Thai flavours. I am Persian but living in Scotland.
Chicken and Apricot Stew with Couscous Chicken and Apricot Stew with Couscous. Season the chicken with salt and pepper. In a medium saucepan, bring the chicken broth to a boil with the apricots, prunes and orange peel. You can have Persian chicken and dried apricot stew using 10 ingredients and 18 steps. Here is how you cook that.
Ingredients of Persian chicken and dried apricot stew
- You need 200 g of diced chicken meat.
- Prepare 200 g of soft dried apricot, halved.
- It's 2 of medium onions, thinly sliced.
- It's 1/2 tsp of cinnamon powder.
- It's 1/2 tsp of turmeric.
- It's 2 tbs of vinegar.
- You need 2 tbs of sugar.
- Prepare 1 tbs of saffron water.
- You need Pinch of salt and chili powder.
- It's of Olive oil.
I am Persian but living in Scotland. I have PhD in Archaeology and i am a food blogger in www.rozinaspersiankitchen.com. I love to cook for my family members and friends, I try foods from different countries and cultures, an I would like to introduce Iranian cuisine, cooking methods and share my recipes with my new friends. Rich warm spices and sweet dried fruit make this Moroccan stew an instant favorite.
Persian chicken and dried apricot stew instructions
- 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..
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Although traditional spice mixes rely on ground ginger and turmeric, the fresh roots add a bright flavor that can't be matched. The combination of sweet and savory in this sauce makes it a great companion to almost any protein. Dry the chicken thoroughly with paper towels, then season generously with salt and pepper. It's such a great source for loads of dishes with a Middle Eastern twist. Getting to grips with such big flavours is so satisfying and paves the way for cooking and trying a load of other worldly cuisines.