Easiest Way to Prepare Perfect Chicken stew with pitted prunes and carrots

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Chicken stew with pitted prunes and carrots. For the carrot and prunes: Soak the prunes overnight. The following day, peel the carrots, quarter lengthwise and chop. Transfer to a large saucepan along with the prunes, prune soaking liquid and lemon slice.

Chicken stew with pitted prunes and carrots Sprinkle chicken pieces with salt, pepper and meat tenderizer and sauté in olive oil for a couple of minutes, add to your cast iron pot, or any heavy pot. Uncover pot; stir in chickpeas, dried fruit, and carrots. (Add more water if stew seems dry.) This simple stew of chicken thighs is brought to life with saffron, paprika and prunes. If the sauce is very watery, remove the chicken, prunes and onions with a slotted spoon and keep warm while you reduce down the sauce, so that you have a small amount to spoon over each portion. You move steaming reduce Chicken stew with pitted prunes and carrots working 11 process also 4 as well as. Here you are make it.

process of Chicken stew with pitted prunes and carrots

  1. You need 1 kg of chicken drum sticks and breasts.
  2. Prepare 500 gram of carrots cut to sticks.
  3. You need 250 gram of persian pitted prunes.
  4. Prepare 2 tablespoons of tomato paste.
  5. You need 2 of large onions, finely chopped.
  6. Prepare 2 of cardamoms.
  7. You need 3 cm of cinnamon stick.
  8. Prepare 1 teaspoon of turmeric powder.
  9. It's of Few saffron threads soake in 1 table spoonhot water.
  10. You need of Salt.
  11. You need of Canola oil.

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Chicken stew with pitted prunes and carrots little by little

  1. Prepare one frying pan and one pot with lid. First heat the oil in frying pan and fry one of the chopped onions until brown and crispy. Remove from oil and put aside until needed..
  2. Heat the oil in the pot. Saute other onion in oil until they change colour and become soft. Add turmeric powder, cardamoms and cinnamon and stir few second..
  3. Add chicken pieces, fry until chicken no more pink. Add tomato paste, saute few minutes, now add carrots and saute few minutes. Add salt and enough water to cover the ingredients. Bring the stew to boil. Cover the pot and let is simmer until chicken half cooked..
  4. Add washed pitted prunes, crispy brown onion, saffron water and continue for about 30 minutes until stew become tick.(if using black pitted plum you may need add half cup fresh lemon juice now to adjust the flavour.).Serve it with steamed plain long grain rice..

Sprinkle the chicken with salt and pepper. Heat a large deep skillet or Dutch oven over medium-high heat with the EVOO. Brown the chicken in Add the ham to brown, then remove to a plate. Reduce the heat a bit, add the butter and when it foams, add the carrots, bay leaf and some salt and pepper. Peel carrots with a vegetable peeler; trim ends.