Hello everybody, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, persian chicken stew with dried apricots. One of my favorites food recipes. For mine, I am going to make it a bit unique. 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 stew with dried apricots is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They are fine and they look fantastic. Persian Chicken stew with dried apricots is something which I have loved my entire life.
To begin with this recipe, we have to prepare a few components. You can have persian chicken stew with dried apricots using 10 ingredients and 17 steps. Here is how you can achieve that.
The ingredients needed to make Persian Chicken stew with dried apricots:
- Get 200 g diced chicken meat
- Make ready 200 g soft dried apricot, halved
- Make ready 2 medium onions, thinly sliced
- Take 1/2 tsp cinnamon powder
- Prepare 1/2 tsp turmeric
- Make ready 2 tbs vinegar
- Make ready 2 tbs sugar
- Make ready 1 tbs saffron water
- Prepare Pinch salt and chili powder
- Make ready Olive oil
This rich Persian stew is packed with herbs and dried limes. What really makes this stew so bright are the dried Persian limes. Once small fresh limes, they are boiled in a salt brine and then left in the sun to dry. Khoresht Fesenjan is a Persian stew made with pomegranate juice and walnuts.
Instructions to make Persian Chicken stew with dried apricots:
- In a pan, heat the oil. Add onions and cook until soft.
- Then, add cinnamon- turmeric and chili 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. Hope you enjoy this tasty stew.
- Ingredients
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. This chicken stew, called Khoresht fesenjan, is a traditional Persian dish made with pomegranate juice and walnuts. Add the saffron water, chicken broth, pomegranate juice, cardamom, allspice, dried lime and cinnamon stick and bring to a boil over moderately high heat. A rich, fruit and fragrant stew. This aromatic chicken stew is deliciously tender and sweet, yet sharp with pomegranate molasses.
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