Quick Persian Chicken Stew (Khorak-e Morgh)

You need:

2 Lbs. skinless chicken (breast, thigh and legs) or skinless/boneless chicken breast

2 large potatoes skinned and cut in small peices

1 can of tinny cut tomatoes

1 large onion Julian cut

2 cloves of garlic tinny cut

1 tablespoon of turmeric powder

1 teaspoon of cinnomon

1 tablespoon of salt

1 teaspoon of black pepper

1 tablespoon of olive oil

1 can of sliced mushrooms (optional)

How to make it:

In a pan or a pot saute' the onions in oil until they are soft and a bit browned

Add chicken

Stir on high heat

Add salt, pepper and turmeric, cinnamon. Mix well

Add tomatoes from the can

Stir for 3 or 4 minutes

Add one cup of water then cover the pan or pot and let the chicken cook (about 10-15 minutes)

Add the potatoes and mix

Let it cook on low heat until the potatoes are done and soft but not mashed

(Option: Add the can of mushroom while adding the can of tomatoes)

Eat with bread as a stew or serve with rice

Enjoy!