Khorak Morgh (Persian Chicken Dish)
Prep time: 15 min
Cook time: 1 hour 15 min
Ready in: 1 hour 30 min
Yields: 6 servings
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)
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.