If you are looking for a delightful and hearty stew to warm you up on chilly winter days, this Iran Chicken And Prune Stew is perfect for you. This stew is made with a combination of chicken or turkey, prunes, and a variety of vegetables all cooked in a slow cooker. The combination of flavors from the prunes, lemon juice, and turmeric makes this stew incredibly delicious. You can also make variations to the recipe, such as replacing the prunes with other dried fruit like apricots or raisins and replacing the turmeric with cinnamon. This recipe is sure to become your family’s favorite!
Ingredients used:
- 2 - Skinless turkey or chicken parts
- 0.5 - Diced prunes
- 0.25 - Lemon juice
- 2 - Turmeric
- Various - Diced mixed vegetables such as onions, carrots, potatoes, and turnip
Recipe steps:
- Place the poultry, prunes, and turmeric at the bottom of a large (about 4 litre or 4 quart) slow cooker or crock pot.
- Fill the pot to no closer than 1 inch of the top, with the diced vegetables. Then fill with cold water until the vegetables are covered.
- Cook on high for 1 1/2 hours. Then cook on low for about 8 hours.
- Just before serving, mix in the lemon juice and remove the bones.
This Iran Chicken And Prune Stew is a great way to warm up on a chilly winter night. It is packed with protein and the flavors of prunes, lemon juice, and turmeric make it a delightful dish. You can always make variations to the recipe by replacing the prunes with other dried fruit like apricots or raisins and replacing the turmeric with cinnamon. This dish is sure to become your family’s favorite and a great way to use up leftover chicken or turkey!
