Tuesday, October 16, 2012

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!

4 comments:

  1. Hi
    great recipe..but you mean 1 TSP (not tbsp) of salt, pepper etc..right??

    ReplyDelete
  2. Corrected.
    Salt was right but pepper is 1 teaspoon
    Thanks

    ReplyDelete
  3. May I know it is originated from which province of Iran?

    ReplyDelete
  4. May I know it is originated from which province of Iran?

    ReplyDelete