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Practical Method to Serving Yummy Persian chicken and dried apricot stew

Hoping to dine Persian chicken and dried apricot stew a top restaurant's, but for a few reasons are not able to go to restaurants. This site is going to help you with useful instructions on producing a Persian chicken and dried apricot stew like a famous chef made.

Persian chicken and dried apricot stew

We hope you got benefit from reading it, now let's go back to persian chicken and dried apricot stew recipe. To make persian chicken and dried apricot stew you need 10 ingredients and 18 steps. Here is how you do it.

To cook an unforgettable Persian chicken and dried apricot stew, here are the ingridients needed:

  1. Use 200 g of diced chicken meat.
  2. Take 200 g of soft dried apricot, halved.
  3. You need 2 of medium onions, thinly sliced.
  4. Prepare 1/2 tsp of cinnamon powder.
  5. Provide 1/2 tsp of turmeric.
  6. Take 2 tbs of vinegar.
  7. Take 2 tbs of sugar.
  8. Prepare 1 tbs of saffron water.
  9. Provide Pinch of salt and chili powder.
  10. You need of Olive oil.

After preparing the materials, now you are ready to cook your tasty Persian chicken and dried apricot stew by following the guidances on this section:

  1. In a pan, heat the oil. Add onions and saute until soft..
  2. Then, add cinnamon- turmeric and chilli powder to the onion and saute for 1 minute..
  3. Add diced chicken meat and cook for 6-5 minutes. Remove from the heat and set aside..
  4. In a bowl with 1 ½ cups of water, add saffron water, vinegar and sugar..
  5. Mix well and dissolve sugar..
  6. Transfer fried ingredients and halved apricots to the pot, add sugar-vinegar mixture to the pot..
  7. Simmer gently for about 25 minutes. Once it is ready serve it with rice..
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  18. Ingredients.

Heat oil in a flameproof casserole over medium-high heat. Season chicken, add to pan skin-side down, and cook, turning Fesenjan (Persian chicken stew). This comforting dish has several elements to it: tart pomegranate molasses, a creamy quality. Khoresht Fesenjan is a Persian stew made with pomegranate juice and walnuts. 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.

Recipe : Persian chicken and dried apricot stew

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