Khoresh-e Zardalu va Alu (Chicken, Apricot and Prune Stew)
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Ingredients
- 600 g chicken thigh fillets
- 100 g dried apricots
- 80 g pitted prunes
- 1 onion, finely chopped
- 0.125 tsp saffron threads
- 0.5 tsp ground cinnamon
- 2 tbsp vegetable oil
- 300 ml chicken stock
Nutrition (per serving)
- Calories
- 369 kcal
- Protein
- 31.6 g
- Carbohydrate
- 28 g
- of which sugars
- 23.1 g
- Fat
- 13.9 g
- of which saturates
- 2.4 g
- Fibre
- 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.
- 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 15 minutes.
- 4
Add the dried apricots and prunes and simmer uncovered for 15 minutes until the chicken is cooked through with no pink remaining and the fruit has softened into the sauce.
- 5
Taste and season with salt and pepper.
- 6
Serve with basmati rice.
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