Khoresh-e Morgh-o Alu (chicken & Prune Stew) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Chicken or turkey parts, with the fat and skin removed
1/2 cup: Pitted prunes, diced
1/4 cup: Lemon juice,
2 tsp: Turmeric,
Lots of mixed diced vegetables, such as onions, carrots, potatoes, and turnip
Directions:
** Procedure **
1) Place the poultry, prunes, and turmeric at the
bottom of a large (about 4 litre or 4 quart) slow
cooker or crock pot.
2) Fill the pot to no closer than 3 cm (1 inch) of the
top, with the diced vegetables. Then fill with cold
water until the vegetables are covered.
3) Cook on high for 1 1/2 hours. Then cook on low for
about 8 hours.
4) Just before serving, mix in the lemon juice and
remove the bones.
: ** Variations **
Replace the prunes with other dried fruit, such as
apricots or raisins. Replace the turmeric with 2
teaspoons of cinnamon.
Contributed by: Walter Brown, ab684 August, 1994
Source from luhu.jp
1) Place the poultry, prunes, and turmeric at the
bottom of a large (about 4 litre or 4 quart) slow
cooker or crock pot.
2) Fill the pot to no closer than 3 cm (1 inch) of the
top, with the diced vegetables. Then fill with cold
water until the vegetables are covered.
3) Cook on high for 1 1/2 hours. Then cook on low for
about 8 hours.
4) Just before serving, mix in the lemon juice and
remove the bones.
: ** Variations **
Replace the prunes with other dried fruit, such as
apricots or raisins. Replace the turmeric with 2
teaspoons of cinnamon.
Contributed by: Walter Brown, ab684 August, 1994
Source from luhu.jp
Tags
Poultry