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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Persian Chicken Recipe

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This recipe for Persian Chicken is from International Women's Club of Bishkek Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lb. chicken, cut up in serving sized pieces, skin and fat removed (or use breasts if preferred),
1/2 tsp crushed garlic,
1 tsp grated fresh ginger or 1/2 tsp powder,
1/2 tsp ground black pepper,
1/2 tsp crushed hot pepper,
3/4tsp salt,
6 T butter
1/2c dried apricots,
1/2c pitted prunes,
1/2c blanched almonds,
2 small onions finely grated,
2c blended tomatoes or sauce,
1/2c vinegar,
1T brown sugar,
1/4tsp chili powder
Directions:
Directions:
Rub chicken with mixture of garlic, ginger, pepper, hot peppers and salt and let sit for 20 minutes.
Bake chicken at 400ºF (200ºC or 6) for 30 minutes.
Saute prunes, apricots and almonds in butter and remove. Saute onion in same butter until lightly browned. Add tomatoes and cook 3-4 minutes.
Add chicken, vinegar, brown sugar and chili powder. Lastly add sautéed fruit mixture and 1/2c water to cover chicken. Simmer until all is hot and mixed. Serve over rice.
Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
I have substituted canned peaches and grated carrots for the apricots and prunes and topped prior to baking the chicken so all is done in the oven - good and works just as well. The almonds are optional as well.

 

 

 

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