Jewish Recipes
Persian Chicken with Mint, Parsley and Dried Fruit Recipe
Your Source for Jewish Recipes Online!

 

 

Persian Chicken with Mint, Parsley and Dried Fruit - meat
Serves 6 to 8

1 cup dried apricots cut into strips
1 cup pitted dried cherries or cranberries
1-1/2 cups water
3 Tbs. olive oil
2 large onions, chopped
1/2 tsp. turmeric
1 cup chopped chives
1/2 cup chopped mint leaves
2 cups chopped parsley
2 cups chicken stock or water
3 pounds boneless, skinless chicken breast, cut into 1-1/2-inch chunks
additional parsley for garnish

Place dried fruit in medium bowl and cover with water. Soak for 1 hour.

In a large pan heat the oil. Cook onion until soft, about 5 minutes and then stir in turmeric, chives, mint and parsley. Cook over medium-high heat about 2 minutes or until fragrant. Add the stock, bring to a boil and cook about 15 minutes. Add the fruit and soaking water and cook another 5 minutes. Add the chicken and simmer 12 to 15 minutes. Taste for salt and pepper and serve sprinkled with parsley.

Jewish Bulletin of Northern California March 19, 1999

 

Back        Home

Don't forget to visit our other Recipe site at
That's My Home

Razzle Dazzle Recipes
Copyright � 2002 - 2005