Khoresh-e morgh-o alu (chicken and prune stew)
6 Servings
Ingredients
| Quantity | 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 | ||
Directions
** 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 www.synapse.com/~gemini