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Iran Chicken and Prune Stew |
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Iran Chicken and Prune Stew - print recipe
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| Yield: |
| 1 |
| Ingredients: |
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1.0 kg
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skinless turkey various parts |
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or chicken |
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1/2 cup
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prunes pitted and diced |
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1/4 cup
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lemon juice |
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2 tsp
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turmeric |
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lots of mixed diced vegetables onions - carrots, |
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potatoes and turnip |
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| Method: |
** Procedure
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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
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Replace the prunes with other dried fruit, such as apricots or raisins.
Replace the turmeric with 2 teaspoons of cinnamon.
Makes 6-8 servings.
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