Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, persian chicken and dried apricot stew. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Persian chicken and dried apricot stew is one of the most favored of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions daily. Persian chicken and dried apricot stew is something that I’ve loved my entire life. They’re fine and they look wonderful.
In a pan, heat the oil. Add onions and cook until soft. 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.
To get started with this recipe, we must first prepare a few ingredients. You can have persian chicken and dried apricot stew using 10 ingredients and 18 steps. Here is how you cook it.
The ingredients needed to make Persian chicken and dried apricot stew:
- Take 200 g diced chicken meat
- Make ready 200 g soft dried apricot, halved
- Get 2 medium onions, thinly sliced
- Take 1/2 tsp cinnamon powder
- Prepare 1/2 tsp turmeric
- Take 2 tbs vinegar
- Take 2 tbs sugar
- Get 1 tbs saffron water
- Make ready Pinch salt and chili powder
- Make ready Olive oil
Rice with Dried Apricots, Prunes and Raisins. Persian Chicken Plum Stew. · Persian chicken Persian Cuisine, Persian Food, Organic, Homemade, Recipe, Fertility, Healthy Pregnancy, Healthy Children, Healthy Families, Traditional Foods, Dairy Free · Introduce yourself to Persian food with this vibrant, easy and delicious chicken, herb & kidney bean (Ghormeh Sabzi) stew. Taste, adjust the seasonings and serve in bowls garnished with parsley.
Instructions 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.1. 1. 1. 1. 1.
- Ingredients
Here is a stew made for fall! 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. Chicken and dried apricot stew, seasoned with turmeric, cinnamon and honey, accompanied by couscous, photographed overhead on slate with natural light. Khoresht Fesenjan is a Persian stew made with pomegranate juice and walnuts.
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