Denise says:
This colourful Persian Chicken dish with mint, parsley and dried fruit is perfect for Passover as it is easy to prepare and ideal when you have extra guests. As I use the breast of chicken, there is no carving involved and serving is straightforward. The recipe is cooked in a delicious flavoured turmeric stock, so should your seder go on for longer than expected, the chicken will not dry out. Sephardi’s would tend to serve it with rice, but I like to serve it with roasted potatoes in my Ashkenazi household.
Preparation Time: 15 minutes Cooking Time: 40 minutes
Serves 6
Ingredients:
150g dried apricots cut into strips100g dried cherries or cranberries
100ml water
3 tablespoons olive oil
2 large onions, chopped
1- 2 teaspoons turmeric
Large bunch of chives - chopped
Large bunch of mint leaves - chopped
Large bunch of parsley - chopped
500ml chicken stock or water
6 chicken breast, - boneless and skinless cut into 1-1/2-inch chunks
Salt and freshly ground black pepper – to taste
Garnish: Flat leaf parsley
Method
1) Place dried fruit in medium bowl and cover with water and then cover with cling film. Place in the microwave for 2 minutes to soften.2) In a large pan heat the oil. Cook onion until soft, about 5 minutes and then
stir in turmeric and chicken pieces. Cook over a medium-high heat about 2 minutes or until fragrant.
3) Add the stock, bring to a boil and cook about 15 minutes.
4) Add the fruit, soaking liquid, herbs and simmer for a final 15 minutes.
5) Taste and season with salt and freshly ground black pepper.
To serve the stylish way: Sprinkled with parsley and with your favourite roast potato recipe.