Chicken With Plums

I recently saw the film “Chicken With Plums.” While the Persian dish that inspired the title was barely shown or discussed in the movie, I was inspired to learn more about it.  I searched and found this recipe.

INGREDIENTS: This quantity will yield 6 servings

1.5 pounds chicken thighs, skinned
1 medium onion (about 5 ounces), chopped fine
1 pound of carrots, peeled and sliced in rounds or matchsticks
3 tablespoons brown sugar or honey
1 large orange, juiced or 1/4 cup orange juice
12 (or more) pitted prunes
2 cups chicken broth or water
4 (or more) tablespoons clarified butter or oil
1/2 cup (or more) all-purpose flour
1/2 teaspoon saffron, crushed and steeped in 2 tablespoons hot water

Rinse the chicken or rub with a cut lemon. Pat dry and sprinkle a pinch of salt and pepper all around.
Dip the chicken in flour.
Heat the oil or clarified butter in a large skillet and brown the chicken all over, which will take about 25 minutes.
Transfer the chicken pieces into a large pot. Add the chicken broth or water to the skillet and scrape the browned bits from the skillet to release and incorporate into the broth. Add the broth with the browned bits to the pot with the chicken.
Add more clarified butter to the skillet and drop the onion in the skillet and fry till translucent. Add the carrots and the brown sugar and stir to coat the carrots. Fry for about 10 or 15 minutes to soften the carrots and let them caramelize a bit.
Add the carrots and onions to the pot.
Strain the saffron and add to the pot with the chicken and carrots and onions. Cover the pot and cook on low heat for about 20 minutes. At this point, you can collect the broth from the pot by straining it and let it sit in the freezer for a couple of hours to collect the fat that congeals on the surface. Place the broth back in the pot with the chicken and vegetables.
Add the orange juice and the prunes to the pot. Cook on low heat for 20 minutes. Adjust seasoning.
Serve the chicken with Basmati rice.

 

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1 Comment »

  1. Chris said

    Sounds, yummy.

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