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Khoresh, Chicken (M, KLP, TNT)
Source: Louise Fiszer, Jewish Bulletin of Northern California
Serves: 8

1/2 cup dried apricot, cut into strips
1/2 cup dried cherries, or dried cranberries
3/4 cup water
3 tbsp. olive oil
1 large onions, chopped
1/4 tsp. turmeric
1/2 cup chives, chopped
1/4 cup mint leaves, chopped
1 cup parsley, chopped
1 cup chicken stock or water
3 pounds chicken breast, skinless, boneless, cut into 1-1/2" chunks
Additional parsley for garnish

Place dried fruit in medium bowl and cover with water. Soak for 1 hour.

In a large pan heat the oil. Cook onion until soft, approximately 5 minutes and then stir in turmeric, chives, mint, and parsley. Cook over medium-high heat approximately 2 minutes or until fragrant. Add the stock, bring to a boil and cook about 15 minutes.

Add the fruit and soaking water and cook another 5 minutes. Add the chicken and simmer 12 to 15 minutes. Taste for salt and pepper and serve sprinkled with parsley.

Author's Notes:
Louise Fiszer writes: "Persian stews, called koresht, are glorified with fresh herbs, spices and dried fruit. The Persian Chicken with Mint, Parsley and Dried Fruit is perfect for Passover in its ease of preparation and ability to be expanded to feed a crowd. The Sephardic Seder would include rice as an accompaniment, but roasted potatoes would be fine."

Posted by Alyson L. Abramowitz

Nutritional Info Per Serving: (excluding unknown items): 260 Calories; 3g Fat (10.8% calories from fat); 29g Protein; 29g Carbohydrate; 4g Dietary Fiber; 66mg Cholesterol; 627mg Sodium
Exchanges: 0 Grain(Starch); 3-1/2 Lean Meat; 1/2 Vegetable; 1-1/2 Fruit; 1/2 Fat