The recipe is reminiscent of a very traditional Persian stew where sweetness, spiciness and herbs tangle with each other to a very nice balance.

This is a one pot dish, very hearty and of no need for a side dish as the fava peas are quite satisfying and comforting,

Chicken Prune Stew

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Chicken Prune Stew

Prep Time20 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 20 minutes mins

Course: Main Dish

Cuisine: International

Keyword: Food Recipes, Pleasures, Poultry

Servings: 5 People

Ingredients

• 1kg Chicken , 500g breasts cut in large chunks and 500g boneless thighs cut in same sizes as the breast chunks
• 1 Yellow Onion , halved and sliced
• 250g Fava Peas , split
• 15 Prunes , dry, halved and pitted
• 2 cloves Garlic , minced through a garlic presser tool
• 1 Litre Chicken stock , broth
• 1 good pinch Saffron , diluted in the chicken broth
• ½ tsp Nutmeg , ground
• 1 tsp Cumin , ground
• ½ tsp Turmeric , ground
• 2 tbsp tomato paste
• 1 tsp Aleppo chilli , ground
• 2 tbsp Lemon juice
• 2 tbsp EVOO , extra virgin olive oil
• 2 tbsp fresh Parsley , leaves picked and roughly chopped
• 1 tsp Sea Salt
• ½ tsp freshly ground Black Pepper

Instructions

• 30’ before cooking take the chicken out of the refrigerator and let come to room temperature. Season with the salt and pepper and keep aside.
• Take a Dutch oven or casserole and place on high heat. A minute later pour the oil, wait for a minute or two to heat-up/smoke and add the chicken pieces. Sear each side for about 2-3 minutes and removed from the casserole onto a dish lined with kitchen towel.
• In the same casserole, while decreasing the heat to low/medium, add the onions and sauté for 5-6 minutes until translucent and soft. Add the tomato paste and stir well to be cooked for 1-2 minutes. Then add the spices, nutmeg, cumin, turmeric and Aleppo chillies, along with the garlic and cook for a minute while stirring.
• Return the chicken to the casserole along with the prunes, chicken stock and the fava peas. Increase the heat, give it a good stir and bring to a boil. Cover with a lid and simmer for 45 minute and until the fava has softened. Check the water after the 30th minute and add more if you see that the broth has been absorbed.
• Take off the heat, pour the lemon juice all over, taste for additional seasoning and sprinkle the parsley.