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Category Archives: Khorak Morgh

Khorak Morgh (Persian Chicken Dish)

28 Thursday Feb 2013

Posted by Mastering Persian Cooking in Khorak Morgh

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Tags

chicken stew, Persian chicken stew, Persian vegetable stew, stew, vegetable stew

Khorak Morgh (Persian Chicken Dish)

Prep time: 15 min
Cook time: 1 hour 15 min
Ready in: 1 hour 30 min
Yields: 6 servings

INGREDIENTS

6 large chicken thighs, washed and drained
1 medium onion, peeled and chopped
5 tablespoons oil
6 tablespoons tomato paste
1½ teaspoons salt
¼ teaspoon ground black pepper
¼ teaspoon ground saffron
¼ cup fresh lemon juice
2 cups water
1 pound frozen cut green beans
5 small carrots, peeled and cut into ½ inch cubes (2 cups diced)
3 medium potatoes peeled and cut into ½ inch cubes (2 cups diced)

INSTRUCTIONS

Heat oil in a deep nonstick pan over medium high heat. Add chopped onions. Cook for about 5 to 7 minutes or until onions are slightly golden. Stir in tomato paste and chicken. Brown the chicken on both sides, about 5 to 7 minutes. Add water; Cover, bring to a boil. Lower heat to medium low; cook for 15 minutes.

Add salt, pepper, saffron, lemon juice and the remaining tomato paste; stir to combine. Layer green beans and carrots on top of the chickens; do not mix. Cover; cook for 20 minutes.

When the vegetables are almost cooked, add potatoes; cook for 20 minutes or until potatoes are tender. Taste and adjust seasoning.

Khorak Morgh (Persian Chicken Dish)
Khorak Morgh (Persian Chicken Dish)
Frozen beans and fresh carrots.
Frozen beans and fresh carrots.
Place potatoes in a bowl of water to keep from turning brown.
Place potatoes in a bowl of water to keep from turning brown.
Heat oil in a deep nonstick pan over medium high heat. Add chopped onions. Cook for about 5 to 7 minutes or until onions are slightly golden.
Heat oil in a deep nonstick pan over medium high heat. Add chopped onions. Cook for about 5 to 7 minutes or until onions are slightly golden.
Stir in tomato paste and chicken.
Stir in tomato paste and chicken.
Brown the chicken on both sides, about 5 to 7 minutes.
Brown the chicken on both sides, about 5 to 7 minutes.
Add water; Cover, bring to a boil. Lower heat to medium low; cook for 15 minutes.
Add water; Cover, bring to a boil. Lower heat to medium low; cook for 15 minutes.
Add salt, pepper, saffron, lemon juice and the remaining tomato paste.
Add salt, pepper, saffron, lemon juice and the remaining tomato paste.
Stir to combine.
Stir to combine.
Layer green beans and carrots on top of the chickens; do not mix. Cover; cook for 20 minutes.
Layer green beans and carrots on top of the chickens; do not mix. Cover; cook for 20 minutes.
Add potatoes; cook for 20 minutes or until potatoes are tender. Taste and adjust seasoning.
Add potatoes; cook for 20 minutes or until potatoes are tender. Taste and adjust seasoning.

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