Easiest Way to Prepare Yummy 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. Prunes make it sweet; apricots add tartness. Chicken Soup With Potatoes And Carrots Recipes.

My shepherd does not like it. He has a hard time with it, while the Yorkie doesn't seem to mind. Deliciously, chunky, slow-cooked classics using whole. 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 of chicken drum sticks and breasts.
2. You need of carrots cut to sticks.
3. It's of persian pitted prunes.
4. Prepare of tomato paste.
5. You need of large onions, finely chopped.
6. It's of cardamoms.
7. You need of cinnamon stick.
8. You need of turmeric powder.
9. Prepare of Few saffron threads soake in 1 table spoonhot water.
10. Prepare of Salt.
11. You need of Canola oil.

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. 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. This simple stew of chicken thighs is brought to life with saffron, paprika and prunes. If the sauce is very watery, remove the chicken, prunes and onions with a slotted spoon and keep warm while you reduce down the sauce, so that you have a small amount to spoon over each portion. Arrange carrots, garlic, and onion around chicken; season chicken and vegetables generously with salt and pepper. Stir in the prunes, cinnamon and honey.