Jewish Recipes
Persian Chicken with Mint, Parsley and Dried Fruit Recipe
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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


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