Khoresh Kadoo ba Aloo
Persian Chicken, courgette and sour plum stew (aka the 1 hr stew)
Servings: 4
Ingredients
- 3 tbsp vegetable oil
- 3 medium courgettes (quartered and then halved)
- 1 large brown onion (finely diced)
- 4 cloves garlic (crushed)
- 1 tsp turmeric
- 4 medium chicken breast (cut into bite size pieces)
- 1 tbsp tomato purée
- 3 cardamom pods
- 1 bay leaf
- 500 ml vegetable stock plus 1/4 tsp ground saffron dissolved in the stock
- 15 to 20 Aloo Bukhara (dried sour plums)
- Juice of 1/2 lime
- 1 tbsp honey
- Salt and pepper to season
Instructions
- Take a large non-stick casserole pan / skillet with a lid and place over high heat. Add 3 tablespoons oil. Fry the courgette on all sides until browned and golden. Remove and place on a kitchen towel on a plate.
- Add diced onions to pan and cook until golden. Add garlic and stir in, followed by turmeric. Stir until evenly distributed in the pan and you can smell the aromas.
- Add chicken and stir until the chicken pieces turn white (from pink). Then add tomato purée and stir until the chicken mixture is coated evenly.
- Throw in cardamom pods and bay leaf and then pour in the saffron infused stock. Add the Aloo Bukhara plums. Season with salt and pepper, squeeze in the juice of 1/2 lime and add honey. Stir the mixture.
- Gently place the fried courgettes in the stew so they are part submerged. Bring the stew to a boil and then turn the heat down to allow the khoresh to simmer with the lid on (approx 30 mins).
- Serve with Persian rice and salad.