Chicken & Plum Stew

Actually Chicken and Prune Stew is more accurate for the name, since we use dried plums and not fresh ones. My grandma makes this stew with very ripe plums, apples and carrots, everything fresh, I love it. But for this stew I am eliminating apple and carrot since I think the rich taste of plums/prunes deserves a stew of its own. This stew should be served with rice, like most of Persian stews. For cooking rice please check the direction on one of my previous recipes like here.
















Chicken & Plum Stew:

Preparation & Cooking Time: 45 - 50 minutes
4 Servings
Ingredients:

6 to 8 Chicken Thighs: about 1 Lb. I use skinless and boneless chicken thighs (washed: I almost wash everything). Since I love chicken breast and not thighs I always put 1 or 2 pieces of chicken breast for myself and deduct the same number from the thighs. The chicken breast is drier and less fatty than the thighs and so for this stew I think thighs work better.

½ cup Prunes: about 10 average size dried plums. Cut each prune in half. No need to wash them.
1 Onion: (average size) diced
2 tbsp Canola Oil
1 ½ tsp Sugar
1 tbsp Tomato Paste: (Optional: when I use tomato paste I do not use sugar)
1½ cup Water: Usually chicken produces enough juice while cooking: but I add some more water after all the juice is out.

Spices:
1tsp Turmeric
½ tsp Persian Saffron: If you cannot have Persian Saffron, you have no choice but to use the average quality Spanish saffron.
Salt & Pepper

Directions:

1- Heat the pot and add the canola oil. Add diced onions and fry them until their color changes to semi golden (about 3 minutes). Add turmeric powder to the pot, stir and let the turmeric fries with the onions for about 1 minute.

2- Add your rinsed chicken thighs to the pot. Stir and close the lid. The chicken’s color changes after about 5 minutes. Now add the water and pepper. Bring the water to boil and then let the pot stay on medium heat. If you are using tomato paste you should add it at this stage. Then let the chickens cook for another 10 minutes.

3- Add the prunes, saffron and Sugar and let the chicken cook completely. At the end add some salt. I found Prunes and Sugar complete each other’s taste. They also give a very rich color to the meat.

4- Your stew is ready in 45 to 50 minutes. Serve with rice.

نوش جان

(Noushe Jan)
Bon Appetit!

Photo Trailer for Peanut Butter Brownies

I noticed that I did not have any exclusive post in my Tameshk In Kitchen for our New Year, Norooz. So I decided to give you just a photo of these Heart Shaped Peanut Butter Brownies: designed by Little e, baked by Ada, delivered by my husband and eaten by me; well not all of them but I assure you that I contributed a good share in eating them. Although I am not a fan of peanut butter, I like the taste of these brownies. As soon as I get the recipe from Ada, I will post it here. For now please enjoy this photo-trailer. (like movie trailer ;D)

Heart Shaped Peanut Butter Brownies