Chicken stew with pitted prunes and carrots
Chicken stew with pitted prunes and carrots

Hello everybody, it’s Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, chicken stew with pitted prunes and carrots. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Chicken stew with pitted prunes and carrots is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Chicken stew with pitted prunes and carrots is something that I’ve loved my entire life.

This khoresht, made with chicken, prunes and apricots, is one of my favourites. Uncover pot; stir in chickpeas, dried fruit, and carrots. (Add more water if stew seems dry.) Chicken Soup With Potatoes And Carrots Recipes. Stewed Chicken With Peas, Carrot And PeppersFood From Portugal.

To get started with this recipe, we must prepare a few components. You can have chicken stew with pitted prunes and carrots using 11 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Chicken stew with pitted prunes and carrots:
  1. Take 1 kg chicken drum sticks and breasts
  2. Get 500 gram carrots cut to sticks
  3. Get 250 gram persian pitted prunes
  4. Prepare 2 tablespoons tomato paste
  5. Prepare 2 large onions, finely chopped
  6. Prepare 2 cardamoms
  7. Take 3 cm cinnamon stick
  8. Get 1 teaspoon turmeric powder
  9. Make ready Few saffron threads soake in 1 table spoonhot water
  10. Make ready Salt
  11. Take Canola oil

Sprinkle the chicken with salt and pepper. Heat a large deep skillet or Dutch oven over medium-high heat with the EVOO. Brown the chicken in Add the ham to brown, then remove to a plate. Reduce the heat a bit, add the butter and when it foams, add the carrots, bay leaf and some salt and pepper.

Steps to make Chicken stew with pitted prunes and carrots:
  1. Prepare one frying pan and one pot with lid. First heat the oil in frying pan and fry one of the chopped onions until brown and crispy. Remove from oil and put aside until needed.
  2. Heat the oil in the pot. Saute other onion in oil until they change colour and become soft. Add turmeric powder, cardamoms and cinnamon and stir few second.
  3. Add chicken pieces, fry until chicken no more pink. Add tomato paste, saute few minutes, now add carrots and saute few minutes. Add salt and enough water to cover the ingredients. Bring the stew to boil. Cover the pot and let is simmer until chicken half cooked.
  4. Add washed pitted prunes, crispy brown onion, saffron water and continue for about 30 minutes until stew become tick.(if using black pitted plum you may need add half cup fresh lemon juice now to adjust the flavour.).Serve it with steamed plain long grain rice.

The secret to achieving deep flavor in this Moroccan-inspired stew lies in umami-bomb tomato paste, contrasted with fresh chermoula. Add the chickpeas, tomato paste, shredded chicken, and the reserved cooking liquid and cook, stirring occasionally, until the carrots are tender and the chickpeas. A stew full of not only chicken and potatoes but carrots, onion, mushrooms, mixed veggies and a smattering of herbs and spices. It is fine to substitute chicken broth for chicken stock, simply adjust the salt Combine chicken, mushrooms, onion, carrots and stock in a large saucepan over medium heat. Chicken stew takes much lesser time.

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