Monday, December 04, 2006

Persian Chicken

Carolien commented on the Persian Chicken recipe, here it is:

2 large onions, 1 cup water, 1cup red wine, 2 teaspoons chicken stock powder, 1 teaspoon curry powder, 1 tablespoon tomato puree, 1 kg cooked chicken meat, 250g small button mushrooms, 3 spring onions, 1 cup green or black grapes, 400g can apricots drained and sliced (optional), 1/2cup coarsely chopped parsley, 1/2cup prepared mayonnaise, 1 cup lightly whipped cream.

Still with me ...?

You roughly chop the onions and place them in a heavy-bottomed saucepan or fry pan.
Add the water, wine, chicken stock powder, curry powder and tomato puree.
Simmer for 30 minutes until liquid has been reduced and the mixture has a chutney-like appearance. Stir frequently during cooking time.

Add the diced chicken, the washed whole mushrooms (I slice and lightly pre-cook the mushrooms), spring onions, grapes and apricots.
Cook for about 5 minutes to warm the chicken through and then fold in the parsley, mayonnaise and cream.

Serve immediately with something like rice, noodles or a crispy salad.

Shannon, it's for you too.


Anonymous said...

Mmmm I'm definitely going to give this a go. Sounds divine.

woman wandering said...

Lol, I'm glad ... I thought some people might faint over the mayonnaise and cream.

My little sister is back in Dunedin and she was the one who introduced me to it, and emailed it when I wrote home pleading for it. Thanks Sands.

Lisa said...

There's dinner tonight! Many thanks. :) I'll let you know how it turned out, I'm not the best of cooks, but in theory it sounds delicious.

christina said...

Anything with that much cream and mayonnaise HAS to be good. :-) I'm certainly going to try this soon.

woman wandering said...

I read it worked out Lisa :)

And christina ... I'm shocked but happy to know there's more of us in the world ;)