This is from the Jewish Bulletin of Northern California of March 19, 1999.
Ms. Fiszer writes: "Persian stews, called koresht, are glorified with fresh
herbs, spices and dried fruit. The Persian Chicken with Mint, Parsley and Dried
Fruit is perfect for Passover in its ease of preparation and ability to be
expanded to feed a crowd. The Sephardic seder would include rice as an
accompaniment, but roasted potatoes would be fine."
Persian Chicken w/Mint, Parsley & Dried Fruit
Serves 6 to 8
1 cup dried apricots cut into strips
1 cup pitted dried cherries or cranberries
1-1/2 cups water
3 Tbs. olive oil
2 large onions, chopped
1/2 tsp. turmeric
1 cup chopped chives
1/2 cup chopped mint leaves
2 cups chopped parsley
2 cups chicken stock or water
3 pounds boneless, skinless chicken breast, cut into 1-1/2-inch chunks
additional parsley for garnish
Place dried fruit in medium bowl and cover with water. Soak for 1 hour.
In a large pan heat the oil. Cook onion until soft, about 5 minutes and then
stir in turmeric, chives, mint and parsley. Cook over medium-high heat about 2
minutes or until fragrant. Add the stock, bring to a boil and cook about 15
minutes. Add the fruit and soaking water and cook another 5 minutes. Add the
chicken and simmer 12 to 15 minutes. Taste for salt and pepper and serve
sprinkled with parsley.
Jewish Bulletin of Northern California
March 19, 1999
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