Easiest Way to Cook Perfect Chicken stew with pitted prunes and carrots

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Chicken stew with pitted prunes and carrots. Add the bay, thyme, rosemary, prunes and stock and. Great recipe for Chicken stew with pitted prunes and carrots. #MyCookbook This is persian style carrot stew. Pitted prunes( Aloo bokhara in farsi) have sour taste and brown-orange colour.

Chicken stew with pitted prunes and carrots Add the carrots and onions to the pot. Strain the saffron and add to the pot with the chicken and carrots and onions. At this point, you can collect the broth from the pot by straining it and let it sit in the freezer for a couple of hours to collect the fat that congeals on the surface. You can have Chicken stew with pitted prunes and carrots using 11 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Chicken stew with pitted prunes and carrots

  1. It’s 1 kg of chicken drum sticks and breasts.
  2. You need 500 gram of carrots cut to sticks.
  3. Prepare 250 gram of persian pitted prunes.
  4. Prepare 2 tablespoons of tomato paste.
  5. You need 2 of large onions, finely chopped.
  6. Prepare 2 of cardamoms.
  7. Prepare 3 cm of cinnamon stick.
  8. It’s 1 teaspoon of turmeric powder.
  9. Prepare of Few saffron threads soake in 1 table spoonhot water.
  10. You need of Salt.
  11. It’s of Canola oil.

Arrange half of chicken atop prunes. Season with paprika, salt and pepper. Add chicken pieces, carrots, onion, garlic,. Heat oil in heavy large nonstick skillet over medium- high heat.

Chicken stew with pitted prunes and carrots step by step

  1. Prepare one frying pan and one pot with lid. First heat the oil in frying pan and fry one of the chopped onions until brown and crispy. Remove from oil and put aside until needed..
  2. Heat the oil in the pot. Saute other onion in oil until they change colour and become soft. Add turmeric powder, cardamoms and cinnamon and stir few second..
  3. Add chicken pieces, fry until chicken no more pink. Add tomato paste, saute few minutes, now add carrots and saute few minutes. Add salt and enough water to cover the ingredients. Bring the stew to boil. Cover the pot and let is simmer until chicken half cooked..
  4. Add washed pitted prunes, crispy brown onion, saffron water and continue for about 30 minutes until stew become tick.(if using black pitted plum you may need add half cup fresh lemon juice now to adjust the flavour.).Serve it with steamed plain long grain rice..

Add lukewarm water, saffron water, cinnamon stick, grated ginger, prunes, dried apricots and lime juice, and gently stir. Sprinkle chicken pieces with salt, pepper and meat tenderizer and sauté in olive oil for a couple of minutes, add to your cast iron pot, or any heavy pot. Add to the pot with chicken. Using a slotted spoon, transfer chicken pieces and prunes to a platter, and keep warm. Add the prunes and enough boiling water to almost cover the meatballs.

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