Khoresh-e morgh-o alu (chicken and prune stew)

Yield: 6 Servings

Measure Ingredient
2 pounds Chicken or turkey parts, with the fat and skin removed
½ cup Pitted prunes, diced
¼ cup Lemon juice
2 teaspoons Turmeric
Lots of mixed diced vegetables, such as onions, carrots, potatoes, and turnip

** Procedure **

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 1½ hours. Then cook on low for about 8 hours.

4) Just before serving, mix in the lemon juice and remove the bones.

: ** Variations **

Replace the prunes with other dried fruit, such as apricots or raisins.

Replace the turmeric with 2 teaspoons of cinnamon.

Contributed by: Walter Brown, ab684 August, 1994 From Gemini's MASSIVE MealMaster collection at

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