Hey everyone, it is me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, persian prune stew with chicken. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Persian prune stew with chicken is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It is easy, it’s fast, it tastes yummy. Persian prune stew with chicken is something which I have loved my entire life. They are fine and they look wonderful.

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.

To get started with this recipe, we have to prepare a few components. You can have persian prune stew with chicken using 7 ingredients and 16 steps. Here is how you can achieve that.

The ingredients needed to make Persian prune stew with chicken:

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

If you think the same way I do, then you will love this recipe for Khoreshteh Aloo, Prune Stew. WELCOME TO HENRYS HOWTOS I am a fulltime self trained executive chef as well as having alot of experience and knowledge in DIY, electronics, trades & home. Khoresh kadoo, or Persian zucchini stew, is a delicious summer stew made with fresh zucchini and tomatoes. This stew is served with white rice and has a savory Add the chicken thighs back into the pan with the sauce.

Instructions to make 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.
16. Ingredients

Check to make sure the sauce isn't too thick. This aromatic chicken stew is deliciously tender and sweet, yet sharp with pomegranate molasses. Searing the chicken before cooking adds extra flavour. Heat the oil in a frying pan and sear the chicken thighs for a couple of minutes until golden. This sweet and nutty chicken stew is slow cooked to create a thick, rich sauce.

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