Practical Method to Serving Appetizing Chicken stew with pitted prunes and carrots
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To cook an unforgettable Chicken stew with pitted prunes and carrots, here are the components needed:
- Provide 1 kg of chicken drum sticks and breasts.
- Use 500 gram of carrots cut to sticks.
- You need 250 gram of persian pitted prunes.
- Get 2 tablespoons of tomato paste.
- Take 2 of large onions, finely chopped.
- You need 2 of cardamoms.
- Provide 3 cm of cinnamon stick.
- You need 1 teaspoon of turmeric powder.
- Provide of Few saffron threads soake in 1 table spoonhot water.
- Prepare of Salt.
- You need of Canola oil.
After preparing the materials, next you are ready to make your tasty Chicken stew with pitted prunes and carrots by following the guidances below:
- 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..
- 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..
- 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..
- 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..
Pitted prunes( Aloo bokhara in farsi) have sour taste and brown-orange colour. That is why this stew has sweet and sour taste. You can replace black pitted plums which is easily avaiable in middle eastern grocery store. Add brewed saffron to the cooked chicken. Tip: Serve with a fresh green salad and crusty bread.
Recipe : Chicken stew with pitted prunes and carrots
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