Khorak-e Morgh ba Albaloo (Chicken with Sour Cherry Sauce)
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Ingredients
- 600 g chicken breast fillets
- 80 g dried sour cherries
- 1 onion, finely sliced
- 2 garlic cloves
- 200 ml chicken stock
- 0.25 tsp ground cinnamon
- 2 tbsp vegetable oil
- 1 tsp caster sugar
Nutrition (per serving)
- Calories
- 313 kcal
- Protein
- 35.5 g
- Carbohydrate
- 17.7 g
- of which sugars
- 14.9 g
- Fat
- 10.7 g
- of which saturates
- 1.5 g
- Fibre
- 1.3 g
- Salt
- 0.60 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Slice the chicken breast fillets into thick strips and season well.
- 2
Heat the vegetable oil in a large frying pan and fry the chicken for 6-7 minutes, turning, until golden and cooked through with no pink remaining, then set aside.
- 3
Add the onion and garlic to the same pan and fry for 5 minutes until soft.
- 4
Stir in the dried sour cherries, chicken stock, cinnamon and caster sugar, bring to a simmer and cook for 8-10 minutes until the cherries have plumped up and the sauce has reduced and thickened.
- 5
Return the chicken to the pan and toss to coat in the sauce, warming through for 2 minutes.
- 6
Serve with basmati rice.
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