Serving Size : 4 Preparation Time :2:00
Categories : Artichoke Chicken
Persian Stew
Amount Measure Ingredient -- Preparation Method
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1 1/2 pounds chicken legs, skinless -- cut up and defatted
2 tablespoons olive oil
2 medium onions -- peel thinly slice
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon ground saffron -- dissolved in
2 tablespoons hot water
1/4 teaspoon turmeric
3 cups chopped fresh parsley
1/2 cup chopped fresh mint
5 tablespoons fresh lime juice
1 pound fresh artichoke hearts
STEP #1 - Heat a non-stick saute pan and lightly brown chicken. Add 1
tablespoon oil and the onion. Fry over medium heat, stirring occasionally, for
20 minutes or until onion becomes translucent. Add salt, pepper, saffron water,
and turmeric. Pour in 1 1/2 cups water. Cover and simmer over low heat for 30
minutes, stirring occasionally.
STEP #2 - In a non-stick skillet, fry the parsley and mint in 1 tablespoon oil
over medium heat for 10 minutes and add to the chicken.
STEP #3 - Add lime juice and the artichoke hearts to the chicken. Cover and
simmer for 40 to 55 minutes over low heat.
STEP #4 - Check to see if the artichoke hearts are tender. Taste the khoresh
and adjust seasoning. Transfer it to a deep casserole. Cover and place in a
warm oven until ready to serve.
STEP #5 - Serve hot from the same dish with steamed basmati; cook it very
slowly with a very tight fitting lid. Add salt to water to help rice withstand
a longer cooking time.
Nush-e jan! (Enjoy this food of life.)
VARIATIONS: For *ab ghureh* substitute 3/4 cup unripe grape juice for the lime
juice.
Frozen (2 9-oz pkgs) or bottled artichokes may be substituted. Drain well. If
pre-cooked, adjust cooking time, adding artichoke hearts when appropriate to
step 3.
Chicken can be replaced with 1 pound lean stew meat such as lamb, veal or beef,
cut into 1 inch cubes. In step 1, increase water to 2-1/2 cups; and simmer
for 55 minutes instead of 30 minutes.
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