Khorak-e Joojeh ba Limoo Amani (Chicken Braised with Dried Limes)
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Ingredients
- 700 g chicken thigh fillets
- 3 dried limes (limu omani)
- 1 onion, finely sliced
- 2 garlic cloves
- 1 tsp ground turmeric
- 2 tbsp vegetable oil
- 300 ml chicken stock
Nutrition (per serving)
- Calories
- 308 kcal
- Protein
- 35.7 g
- Carbohydrate
- 6.4 g
- of which sugars
- 2.9 g
- Fat
- 14.9 g
- of which saturates
- 2.7 g
- Fibre
- 2.2 g
- Salt
- 0.94 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a large pan and fry the onion and garlic for 5 minutes, then stir in the turmeric and cook for 1 minute.
- 2
Add the chicken thigh fillets and brown for 5 minutes, turning once.
- 3
Pour in the chicken stock and add the pierced dried limes, bring to a simmer, cover and cook for 25-30 minutes until the chicken is cooked through with no pink remaining and the sauce has reduced.
- 4
Remove the dried limes before serving, or leave them in for a stronger flavour and take them out at the table.
- 5
Taste and season with salt and pepper.
- 6
Serve with basmati rice.
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