Artichoke khoresh
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Artichoke khoresh
  Artichoke    Chicken  
Last updated 6/12/2012 1:05:06 AM. Recipe ID 29891. Report a problem with this recipe.
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      Title: Artichoke khoresh
 Categories: Artichoke, Chicken
      Yield: 4 Servings
  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
  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.

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Recipe ID 29891 (Apr 03, 2005)

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