Persian Chicken Stew

Name: Persian Chicken Stew
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 30
Cuisine: Global
Ingredients: 4 allspice berries; 3 cardamom pods, lightly crushed; 1 chicken, quartered, backbone and neck reserved, wings saved for another use; 1 2-inch cinnamon stick; 30 servings Couscous, for serving; 3 garlic gloves, peeled and smashed; 1 dried lime or 3-inch of lime zest, see Note; 473 milliliters low-sodium chicken broth; 2 Tbsps extra-virgin olive oil; 1 onion, cut into 1/2-inch dice; 237 milliliters pomegranate juice; 59 milliliters raisins; 1 Tbsps red wine vinegar; 1 pinch Pinch of saffron threads soaked in 1/4 cup water; 30 servings Salt and freshly ground black pepper; 237 milliliters chopped walnuts

Persian Chicken Stew is a dairy free soup. This recipe serves 30. One serving contains 281 calories, 9g of protein, and 4g of fat. This recipe covers 7% of your daily requirements of vitamins and minerals. A mixture of raisins, lime zest, chicken, and a handful of other ingredients are all it takes to make this recipe so flavorful. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes around 1 hour and 45 minutes.

Instructions

Preheat the oven to 35

Equipment you will use

Oven

Season the chicken with salt and pepper. In a large enameled cast-iron casserole, heat the olive oil.

Ingredients you will need

Salt And Pepper

Olive Oil

Whole Chicken

Add half of the chicken along with the backbone and neck and cook over moderately high heat until browned, about 4 minutes per side.

Ingredients you will need

Whole Chicken

Transfer the chicken to a plate and repeat with the remaining pieces.

Ingredients you will need

Whole Chicken

Pour off all but 2 tablespoons of the fat in the casserole.

Add the onion, smashed garlic cloves, raisins and chopped walnuts to the casserole and cook over moderate heat, stirring occasionally, until the onion is softened and golden brown, about 7 minutes.

Ingredients you will need

Walnut Pieces

Whole Garlic Cloves

Raisins

Onion

Add the saffron water, chicken broth, pomegranate juice, cardamom, allspice, dried lime and cinnamon stick and bring to a boil over moderately high heat. Return the chicken pieces to the casserole, skin side up, along with any accumulated juices. Cover and braise the chicken in the oven for about 35 minutes, until the breasts are cooked through.

Ingredients you will need

Pomegranate Juice

Chicken Pieces

Cinnamon Stick

Chicken Broth

Allspice

Cardamom

Whole Chicken

Saffron

Water

Lime

Equipment you will use

Oven

Transfer the chicken breasts to a medium bowl and keep them warm. Continue braising the dark meat pieces for about 15 minutes, until the legs are cooked through.

Ingredients you will need

Chicken Breast

Meat

Equipment you will use

Bowl

Transfer the legs to the bowl. Discard the chicken back and neck.

Ingredients you will need

Whole Chicken

Equipment you will use

Bowl

Boil the braising liquid over high heat until it is reduced to 3/4 cup, about 15 minutes. Discard the dried lime, cardamom, allspice and cinnamon stick.

Ingredients you will need

Cinnamon Stick

Allspice

Cardamom

Lime

Add the red wine vinegar and season the sauce with salt and pepper. Return the chicken pieces to the sauce and simmer them gently until they are heated through, about 3 minutes.

Ingredients you will need

Red Wine Vinegar