by Irma Cohen
This Persian Chicken Stew gets its Middle Eastern flavors from the turmeric. The apple rings and dried cranberries add a New England flavor.
1 cup coarsely chopped dried apple rings
1/2 cup dried cranberries
1 cup hot water
1 1/2 lb. boneless, skinless chicken breasts
1 cup matzoh meal or flour
1/4 cup plus 1 tbsp. canola oil, separate
1 onion, chopped
1 cup fresh chives, chopped
1 cup fresh parsley, chopped
1/4 cup fresh mint, chopped
1/2 tsp. ground turmeric
1 1/2 cups chicken broth
1. Combine dried apples, cranberries, and hot water. Let stand 20 minutes. Do not discard water.
2. Cut chicken into 1-inch pieces.
3. Place matzo meal or flour into a large baggie. Add chicken and shake to coat. Discard meal or flour.
4. In a soup pot, heat 2 tablespoons oil over medium high heat. Add half of chicken and cook, gently turning until golden. Remove from pot. Repeat with remaining chicken.
5. Afterward, in same pot, add 1-tablespoon oil, onion and cook until onion is translucent.
6. Add chives, parsley, mint, and turmeric. Cook, stirring constantly, for 2 minutes.
7. Add broth, apples, cranberries, and soaking water from cranberries and apples.
8. Bring to a boil, then simmer 5 minutes.
9. Return chicken to pan; simmer 10 minutes more.
Serving suggestion: Serve with basmati or your favorite rice.
Recipe courtesy of Our Best Recipes, Temple Ahavat Achim Cookbook, 2009.