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Cooking might be among the earliest skills on the planet. That does not mean that there are any limitations to the knowledge readily available for the cook interested in increasing his or her abilities. Even the finest cooks, also professionals, can always locate brand-new recipes, approaches and also strategies to boost their kitchen area skills, so lets try this Persian chicken and dried apricot stew recipe, we hope you like it.

You need diced chicken meat.
Use soft dried apricot, halved.
You need to prepare medium onions, thinly sliced.
You need to prepare cinnamon powder.
Use turmeric.
Prepare vinegar.
Provide sugar.
Use saffron water.
Use salt and chili powder.
Use Olive oil.

This chicken stew, called Khoresht fesenjan, is a traditional Persian dish made with pomegranate juice and walnuts. Toss chicken with paprika, cinnamon and cardamom. Stir in reserved chicken and almonds. Grind all the ingredients for the masala in a food.

In a pan, heat the oil. Add onions and saute until soft..
Then, add cinnamon- turmeric and chilli powder to the onion and saute for 1 minute..
Add diced chicken meat and cook for 6-5 minutes. Remove from the heat and set aside..
In a bowl with 1 ½ cups of water, add saffron water, vinegar and sugar..
Mix well and dissolve sugar..
Transfer fried ingredients and halved apricots to the pot, add sugar-vinegar mixture to the pot..
Simmer gently for about 25 minutes. Once it is ready serve it with rice..
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Ingredients.

Season the chicken with salt and pepper. In a large enameled cast-iron casserole, heat the olive oil. Discard the dried lime, cardamom, allspice and cinnamon stick. Add the red wine vinegar and season the sauce. Khoresht Fesenjan is a Persian stew made with pomegranate juice and walnuts.

Now that you have read the Persian chicken and dried apricot stew recipe, as well as you have the knowledge that you need to execute in the kitchen. Get that apron out, dust off your blending bowls and roll up your sleeves. You have some cooking to do.

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