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Whether you are a college student just starting your very own cooking experiments or a seasoned cook with many dinner celebrations under your belt, there is constantly something new to learn more about cooking. We hope these Persian chicken and dried apricot stew recipe and tips can help you in your kitchen tonight, as well as get used to remarkable home-cooked meals.

Use diced chicken meat.
Provide soft dried apricot, halved.
Use medium onions, thinly sliced.
Prepare cinnamon powder.
Use turmeric.
Prepare vinegar.
You need sugar.
Provide saffron water.
Provide salt and chili powder.
You need to prepare Olive oil.

This chicken stew, called Khoresht fesenjan, is a traditional Persian dish made with pomegranate juice and walnuts. Toss chicken with paprika, cinnamon and cardamom. Stir in reserved chicken and almonds. Grind all the ingredients for the masala in a food.

In a pan, heat the oil. Add onions and saute until soft..
Then, add cinnamon- turmeric and chilli powder to the onion and saute for 1 minute..
Add diced chicken meat and cook for 6-5 minutes. Remove from the heat and set aside..
In a bowl with 1 ½ cups of water, add saffron water, vinegar and sugar..
Mix well and dissolve sugar..
Transfer fried ingredients and halved apricots to the pot, add sugar-vinegar mixture to the pot..
Simmer gently for about 25 minutes. Once it is ready serve it with rice..
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Ingredients.

Season the chicken with salt and pepper. In a large enameled cast-iron casserole, heat the olive oil. Discard the dried lime, cardamom, allspice and cinnamon stick. Add the red wine vinegar and season the sauce. Khoresht Fesenjan is a Persian stew made with pomegranate juice and walnuts.

Now that you have read Persian chicken and dried apricot stew recipe, it is the moment for you to head to the cooking area as well as prepare some fantastic food! Bear in mind, food preparation is not a skill that can be one hundred percent right in the beginning. Practice is needed for you to understand the art of food preparation.

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