Prep 30 mins
Cook 1 hr
From Laura Kelley book, The Silk Road Gourmet; looks beautful; it is supposed to be Iranian; sweet and sour.
- 3 tablespoons oil, sesame
- 3 chicken breasts, cut in bite size pieces
- 2 onions, cut in cresents
- 2 tablespoons orange zest
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon cardamom
- 1⁄2 teaspoon nutmeg
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon coriander
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 1⁄2 cups orange juice
- 2 tablespoons vinegar
- 1⁄4 cup lime juice
- 1⁄4 cup sugar
- 1⁄4 teaspoon saffron
- 3 oranges, peeled in segments
- 2 carrots, julienned
- 3 teaspoons almonds, slivered
- 2 teaspoons pistachio nuts, chopped finely
- Heat sesame oil; saute chicken; remove chicken to a platter.
- Add onions to oil; add orange zest, cinnamon, cardamom, nutmeg, cumin, coriander, salt, and pepper; stir.
- Add chicken back; roll chicken around to coat in the spices.
- Add orange juice; bring to near boil; cook 20 minutes covered; stir occasionally so it doesn't burn.
- Cook on low until chicken becomes tender.
- Combine vinegar, lime juice, sugar, and saffron water in medium saucepan; heat for 10 minutes until hot; add orange segments; stir well.
- Add carrots, almonds and pistachio nuts to chicken mixture and cook for 15 minutes more.
- When done add lime juice mixture; stir.
- Garnish with herbs like cilantro.
This is a royal dish! Hard to belive that nobody discovered this gem for such a long time!
It's delicious and I couldn't expect it better.
I only had to renounce to the carrot since we finished them in advance.
Thanks a lot for this dish that we surely will prepare again!
This is indeed a "royal dish" and we enjoyed it immensely! I subbed chicken thighs which were first pounded to 1/4" thickness. Removed them to warming plate. Browned the onions, then added the chicken back to the pan along with the orange juice but not the zest (1/2 cup chicken stock replaced some of the juice.) Added spices and cooked 20 minutes. Spooned converted rice/parboiled (*NOT* instant) onto a platter. Plated the chicken, drizzled on the sauce, garnished with orange zest and nuts and arranged the orange slices around the edge of the platter. This needed something to give it that "wow" factor and I am certain any good Persian cook would add fresh cilantro garnish. I did and it worked perfectly in both color and presentation. I am not giving this recipe a star rating because of the manner in which the directions were written. If the directions were spruced up, I would gladly give this recipe a five-star rating-it certainly deserves it. Reviewed for NA*ME Tag/October.