| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Artichoke, Chicken | 4 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Chicken legs, skinless; cut up and defatted |
| 2 | tb | Olive oil |
| 2 | md | Onions; peel thinly slice |
| 1 | ts | Salt |
| 1/4 | ts | Freshly ground black pepper |
| 1/2 | ts | Ground saffron; dissolved in |
| 2 | tb | Hot water |
| 1/4 | ts | Turmeric |
| 3 | c | Chopped fresh parsley |
| 1/2 | c | Chopped fresh mint |
| 5 | tb | Fresh lime juice |
| 1 | lb | Fresh artichoke hearts |
INSTRUCTIONS
STEP #1 - Heat a non-stick saute pan and lightly brown chicken. Add 1 tablespoon oil and the onion. Fry over medium heat, stirring occasionally, for 20 minutes or until onion becomes translucent. Add salt, pepper, saffron water, and turmeric. Pour in 1 1/2 cups water. Cover and simmer over low heat for 30 minutes, stirring occasionally. STEP #2 - In a non-stick skillet, fry the parsley and mint in 1 tablespoon oil over medium heat for 10 minutes and add to the chicken. STEP #3 - Add lime juice and the artichoke hearts to the chicken. Cover and simmer for 40 to 55 minutes over low heat. STEP #4 - Check to see if the artichoke hearts are tender. Taste the khoresh and adjust seasoning. Transfer it to a deep casserole. Cover and place in a warm oven until ready to serve. STEP #5 - Serve hot from the same dish with steamed basmati; cook it very slowly with a very tight fitting lid. Add salt to water to help rice withstand a longer cooking time. Nush-e jan! (Enjoy this food of life.) VARIATIONS: For *ab ghureh* substitute 3/4 cup unripe grape juice for the lime juice. Frozen (2 9-oz pkgs) or bottled artichokes may be substituted. Drain well. If pre-cooked, adjust cooking time, adding artichoke hearts when appropriate to step 3. Chicken can be replaced with 1 pound lean stew meat such as lamb, veal or beef, cut into 1 inch cubes. In step 1, increase water to 2-1/2 cups; and simmer for 55 minutes instead of 30 minutes. Copyright (c) 1994 by Najmieh Khalili Batmanglij. Persian Cooking for a Healthy Kitchen. Washington, D.C: Mage (Pub 800 - 962-0922) [prepared for McRecipe by patH 09/22/1996 (Sun)] Recipe By : Persian Cooking by Batmanglij Posted to MC-Recipe Digest V1 #223 Date: Sun, 22 Sep 1996 14:46:07 -0700 (PDT) From: PatH <phannema@wizard.ucr.edu> NOTES : Khorest-e Kangar Makes 4 to 6 servings Preparation time: 25 minutes Cooking time: 1 hour 45 minutes
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