Persian Chicken.
2-3 tbsps vegetable oil
700g boneless and skinless chicken pieces cut in 1" pieces
2 onions, peeled and coarsely chopped
2 garlic cloves, peeled and finely chopped
1" piece of ginger, chopped
1 tsp ground turmeric
1/2 tsp chilli powder
1 tsp ground coriander
1 tsp ground cumin
200g long grain white rice
1 tbsp tomato puree
tsp saffron strands
salt and freshly ground black pepper
120 ml pomegranate juice
900 ml chicken stock
125 g ready to eat dried apricots or prunes, halved
2 tbsp raisins
2 tbsp fresh chopped coriander
The recipe said this serves four but I ate it in two sittings
Brown the chicken in small batches in the oil in a large heavy bottomed saucepan over a medium heat. Chuck all the chicken back in when done.
Add the onions, reduce the heat and cook gently until they begin to soften then add the garlic, ginger, turmeric, chilli powder, coriander, cumin and rice.
Stir well to coat the rice.
Cook for about 2 minutes until the rice is golden and translucent. Stir in the tomato puree, saffron and season to your taste with the salt and pepper.
Add the pomegranate juice and stock. Bring to the boil, stirring once or twice. Chuck in the apricots/prunes and raisins and stir gently. Reduce the heat to the lowest setting and cook for 30 minutes. I gave it a gentle stir a couple of times during this period.
Serve and then add the fresh coriander.
