Chicken stew with pitted prunes and carrots
Chicken stew with pitted prunes and carrots

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Chicken stew with pitted prunes and carrots. For the carrot and prunes: Soak the prunes overnight. The following day, peel the carrots, quarter lengthwise and chop.

Chicken stew with pitted prunes and carrots is one of the most well liked of current trending meals in the world. It's appreciated by millions every day. It's simple, it's quick, it tastes yummy. Chicken stew with pitted prunes and carrots is something that I've loved my whole life. They're nice and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can have chicken stew with pitted prunes and carrots using 11 ingredients and 4 steps. Here is how you can achieve that.

Composition needed to make Chicken stew with pitted prunes and carrots:

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

Add chicken pieces, carrots, onion, garlic, apricots, prunes, and thyme and toss to combine. For the carrot and prunes: Soak the prunes overnight. The following day, peel the carrots, quarter lengthwise and chop. Transfer to a large saucepan along with the prunes, prune soaking liquid and lemon slice.

Directions to serve Chicken stew with pitted prunes and carrots:

  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.

I am an admirer of Persian culture as well as its cuisine. Sprinkle chicken with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add the chicken and turn to coat. Pitted prunes( Aloo bokhara in farsi) have sour taste and brown-orange colour.

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