How to cook Persian prune stew with chicken simple

Persian prune stew with chicken - It was delicious !!!!! Easy to make and a crowd pleaser !!!. Today I am sharing this Persian prune stew with chicken! A quick and easy dinner that is ready in under 25 minutes! The khoresht, or stew, is at the core of the Persian kitchen. There is a myriad of versions and interpretations of each khoresht, with recipes passed This khoresht, made with chicken, prunes and apricots, is one of my favourites. It's a bit of an investment, but a pinch goes. This Chicken Stew with Walnut and Pomegranate Sauce recipe is a classic preparation in Persian cooking, going by the name "Fesenjan". Chicken pieces are first browned and then slowly cooked in a sauce with ground toasted walnuts and pomegranate molasses.

Persian prune stew with chicken You might not normally think to make. If you think the same way I do, then you will love this recipe for Khoreshteh Aloo, Prune Stew. Khoresh kadoo, or Persian zucchini stew, is a delicious summer stew made with fresh zucchini and tomatoes.

You can cook Persian prune stew with chicken with 7 Ingredients and 16 steps. See the following guide!

Ingredients for Persian prune stew with chicken:
  1. chicken breast /thigh.
  2. 5-6 prunes for per person.
  3. 3 medium onions, finely chopped.
  4. 1 clove garlic.
  5. oil.
  6. to taste salt – pepper.
  7. 1.2 tsp turmeric.

This stew is served with white rice and has a savory Add the chicken thighs back into the pan with the sauce. Check to make sure the sauce isn't too thick. Epicurious.comEpicurious. kosher salt, fresh lemon juice, prunes, chickens, freshly ground black. This chicken stew, called Khoresht fesenjan, is a traditional Persian dish made with pomegranate juice and walnuts.

Step by step how to cook Persian prune stew with chicken:
  1. Pour water in a pot, add 1 tsp salt. Bring it to boil and add chicken pieces and one chopped onion and garlic. Allow to cook..
  2. Thinly slice two other onions..
  3. Sauté in oil. Then add turmeric and peppers.Cook until onions softened.
  4. Then add prunes and fry for 2-3 minutes. Set aside..
  5. Once chicken cooked, remove them from the pot and fry in a pan until browned..
  6. Pour 200 ml. chicken juice (chicken stocks) in the pot..
  7. Add chicken meat, and fried onions to the pot..
  8. Add 1 tbsp of saffron water to the sautéed onions and fried chicken. Taste the stew, if there is need, seasoning again..
  9. Allow to cook on a medium heat for 20 minutes. Serve it with saffron rice..
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  16. Ingredients.

Season the chicken with salt and pepper. In a large enameled cast-iron casserole, heat the olive oil. Add half of the chicken along with the backbone and. A delicious recipe for Fesenjan, a Persian Walnut Pomegranate Stew with chicken or chickpeas, or both! Earthy, rich and tangy, this luscious stew is bursting with Middle Eastern Flavor!