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Khoresht-e Alu Morgh – Persian Chicken and Plum Stew with Saffron Tahdig

Khoresht-e Alu Morgh – Persian Chicken and Plum Stew

Course chicken recipe, easy recipe, Stew
Cuisine iranian food, Persian Food
Keyword Khoresht-e Alu Morgh – Persian Chicken and Plum Stew
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Servings 4 people
Author Labsalliebe

Ingredients

INGREDIENTS FOR THE CHICKEN AND PLUM STEW

  • 4 large chicken legs thigh and drumstick
  • 2 large onions
  • 2 tbsp oil
  • 1 tsp turmeric
  • 400 g alu bukhara (Persian dried plums) (14 oz)
  • or dried plums
  • 50 g sultanas or golden raisins (⅓ cup)
  • 250 ml boiling water (1 cup)
  • ½ tsp saffron threads
  • a pinch of sugar
  • salt and pepper

Instructions

HOW TO MAKE THE CHICKEN AND PLUM STEW

  1. Cut the chicken legs in two at the joint.
  2. Heat 1 tbsp oil in a non-stick pot, brown the chicken on all sides, then set it aside.
  3. Slice the onions and fry them in 1 tbsp oil for about 3 minutes.
  4. Sprinkle in the turmeric and fry for 1 more minute.
  5. Add the dried plums and fry for about 5 minutes.
  6. Stir in the sultanas and saffron, then pour in the boiling water.
  7. Return the chicken to the pot and season with salt and pepper.
  8. Cover and simmer on low heat for about 1½ hours.