Persian Chicken Stew with Dried Apricots and Prunes
This delightful chicken recipe with dried apricots and prunes is a unique Persian stew that beautifully combines the sweetness of dried fruit with the savory elements of traditional Persian cuisine. Inspired by my experiments with pomegranate syrup and various dried fruits, this recipe is designed to complement zeresht polo, a fragrant rice dish often served in Iran.
Servings 6
Equipment
- 1 Large frying pan with a lid
Ingredients
- 750 grams chicken thigh fillet
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp cinnamon
- 1 tsp salt
- ¼ tsp black pepper
- 4 carrots
- 4 small red potatoes
- 1 onion
- 1 tsp crushed garlic
- 1 tin crushed tomatoes
- 12 pitted prune
- 12 dried Turkish apricots
- 4 tsp peanut oil
- 4 tlp pomegranate syrup
Instructions
- In a large saucepan, heat oil over medium heat.
- Add spices and salt and fry till aromatic
- Add the onions and fry until the onions are translucent
- Fry the chicken with the spices, stirring while frying to ensure that the outside is sealed
- Add carrots and potato, and stir through
- Add tin of tomatoes and 1 tin of water and stir through to evenly mix
- Add chopped dried apricots and prunes, cover with a lid and simmer gently for around 1 hour
- Stir through pomegranate sauce and add additional salt and pepper to taste
- Remove the lid and slightly tun up the heat to medium high and cook for around 30 minutes until sauce is thickened, add salt to taste