Recipe by Sephardi Kitchen
This deliciously spiced sweet-and sour stew was adapted from "Persian Cooking for a Healthy Kitchen" By Najmieh Batmanglij. The original recipe calls for firm, unripe peaches and saffron. I had none and substituted nectarines/omitted the saffron and it still came out great.
Top Review by flor_enojada
Very tasty, and a different set of flavours from what my family's used to! I wasn't able to find rose water, so used vanilla extract instead; stuck to the recipe otherwise. This one's a keeper!
- 1 1⁄2 lbs chicken legs (may substitute for white meat, if desired)
- 1 large onion, thinly sliced into rings
- 2 tablespoons olive oil
- 1⁄8 teaspoon turmeric
- 1⁄4 teaspoon paprika
- 2 -3 teaspoons rose water
- 1⁄2 teaspoon ground cardamom
- 1⁄4 teaspoon cumin
- 1⁄2 teaspoon cinnamon
- 1⁄2 cup lime juice (lemon also works)
- 1⁄2 cup brown sugar
- 3 firm peaches or 3 nectarines
- 1⁄4 teaspoon saffron, dissolved in hot water (optional)
Directions See How It's Made
- Trim fat and skin from chicken and chop into bite-sized pieces. Heat in a nonstick pan until lightly browned. Add the olive oil and onions. Cook over medium heat until the onion is transluscent. Add rosewater, cardamom, cumin, cinnamon and salt/pepper to taste. Add 1 cup water and stir. Cover and simmer over low heat for about 30 minutes, stirring occasionally.
- Mix the lime juice, sugar and saffron (if using) and stir into the chicken. Cover and simmer 30-45 minutes longer.
- Wash the peaches or nectarines. Remove pits and cut into small wedges. Carefully stir into the chicken, cover and simmer 20-30 minutes longer.
- Taste and adjust the seasoning. Serve hot with steamed long-grain or basmati rice.