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Persian Chicken Recipe

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This recipe for Persian Chicken, by , is from International Women's Club of Bishkek Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bonnie Spellmeyer
Added: Sunday, May 3, 2009


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

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:
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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