Persian Chicken with Mint, Parsley & Dried Fruit
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Method

1) Place dried fruit in medium bowl and cover with water and then cover with cling film. Place in the microwave for 2 minutes to soften.
2) In a large pan heat the oil. Cook onion until soft, about 5 minutes and then
stir in turmeric and chicken pieces. Cook over a medium-high heat about 2 minutes or until fragrant.
3) Add the stock, bring to a boil and cook about 15 minutes.
4) Add the fruit, soaking liquid, herbs and simmer for a final 15 minutes.
5) Taste and season with salt and freshly ground black pepper.

To serve the stylish way: Sprinkled with parsley and with your favourite roast potato recipe.
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Persian Chicken with Mint, Parsley & Dried Fruit

This colourful Persian Chicken dish with mint, parsley and dried fruit is perfect for Passover as it is easy to prepare and ideal when you have extra guests. As I use the breast of chicken, there is no carving involved and serving is straightforward. The recipe is cooked in a delicious flavoured turmeric stock, so should your seder go on for longer than expected, the chicken will not dry out. Sephardi’s would tend to serve it with rice, but I like to serve it with roasted potatoes in my Ashkenazi household.

Preparation Time: 15 minutes Cooking Time: 40 minutes
Serves 6

Ingredients:

150g dried apricots cut into strips
100g dried cherries or cranberries
100ml water
3 tablespoons olive oil
2 large onions, chopped
1- 2 teaspoons turmeric
Large bunch of chives - chopped
Large bunch of mint leaves - chopped
Large bunch of parsley - chopped
500ml chicken stock or water
6 chicken breast, - boneless and skinless cut into 1-1/2-inch chunks
Salt and freshly ground black pepper – to taste

Garnish: Flat leaf parsley
Tagged in: Chicken, Persian, Pesach, Dinner Party
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