Recipe: Appetizing Chicken stew with pitted prunes and carrots

Chicken stew with pitted prunes and carrots. This khoresht, made with chicken, prunes and apricots, is one of my favourites. Uncover pot; stir in chickpeas, dried fruit, and carrots. (Add more water if stew seems dry.) Chicken Soup With Potatoes And Carrots Recipes. Stewed Chicken With Peas, Carrot And PeppersFood From Portugal.

He has a hard time with it, while the Yorkie doesn't seem to mind. Deliciously, chunky, slow-cooked classics using whole. Sprinkle chicken pieces with salt, pepper and meat tenderizer and sauté in olive oil for a couple of minutes, add to your cast iron pot, or any heavy pot. You can have Chicken stew with pitted prunes and carrots using 11 ingredients and 4 steps. Here is how you cook that.

Ingredients of Chicken stew with pitted prunes and carrots

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

The secret to achieving deep flavor in this Moroccan-inspired stew lies in umami-bomb tomato paste, contrasted with fresh chermoula. Sprinkle the chicken with salt and pepper. Heat a large deep skillet or Dutch oven over medium-high heat with the EVOO. Brown the chicken in Add the ham to brown, then remove to a plate.

Chicken stew with pitted prunes and carrots instructions

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..

Reduce the heat a bit, add the butter and when it foams, add the carrots, bay leaf and some salt and pepper. A stew full of not only chicken and potatoes but carrots, onion, mushrooms, mixed veggies and a smattering of herbs and spices. It is fine to substitute chicken broth for chicken stock, simply adjust the salt Combine chicken, mushrooms, onion, carrots and stock in a large saucepan over medium heat. Chicken stew takes much lesser time. Stir in the prunes, cinnamon and honey.

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