Khoresh-e Holu ba Morgh (Persian Peach and Saffron Chicken Stew)
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Ingredients
- 600 g chicken thigh fillets
- 3 peaches
- 1 onion, finely chopped
- 0.125 tsp saffron threads
- 0.5 tsp ground cinnamon
- 2 tbsp vegetable oil
- 300 ml chicken stock
- 1 tbsp lemon juice
Nutrition (per serving)
- Calories
- 308 kcal
- Protein
- 31.3 g
- Carbohydrate
- 13 g
- of which sugars
- 11.7 g
- Fat
- 13.8 g
- of which saturates
- 2.3 g
- Fibre
- 2.4 g
- Salt
- 0.89 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the saffron threads in 2 tablespoons of hot water and set aside.
- 2
Heat the vegetable oil in a large pan and fry the onion for 5 minutes, then add the chicken thigh fillets and brown for 5 minutes.
- 3
Stir in the cinnamon, chicken stock and saffron water, bring to a simmer, cover and cook for 20 minutes until the chicken is cooked through with no pink remaining.
- 4
Add the sliced peaches and simmer uncovered for 8-10 minutes until they have softened and the sauce has reduced slightly.
- 5
Stir in the lemon juice, taste and season.
- 6
Serve with basmati rice.
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