Saed News:Chicken stew with carrots is a cooking method in which chicken is served with carrots and prunes, resulting in a very delicious dish.
According to the cooking section of Saed News, I believe there are as many ways to cook chicken as there are chefs in the world, with each person having their own unique method. If cooked deliciously, chicken can be even tastier than any other meat dish.
If you're tired of making the same old chicken recipes and want to try a new and exciting method for yourself and your family, be sure to follow this guide. We're going to teach you a unique way to prepare chicken that will surely surprise you with its amazing taste.In this recipe, we will share a special method of cooking chicken with carrots and stewed prunes, which is incredibly delicious and pairs wonderfully with barberry rice (zereshk polo), creating a new and flavorful combination.If you're interested in making this exciting and tasty dish at home with an easy method, stay with us as we guide you through the process of preparing chicken with carrots and prunes.
Chicken: 3 pieces (thighs or breasts)
Butter: 20 grams
Large onion: 1 piece
Large carrots: 2 pieces
Tomato paste: 1 heaping tablespoon
Strong brewed saffron: ½ cup
Dried prunes: 10 pieces
Salt, black pepper, and turmeric: As needed
Oil: As needed
Prepare the Chicken: Start by melting the butter in a suitable pan over medium heat. Add a little oil and place the chicken pieces, which you have already seasoned with salt and pepper, into the pan.
Sauté the chicken for a few minutes, then drizzle 2–3 tablespoons of brewed saffron over it. Fry both sides until golden brown.
Prepare the Onion Base: Peel and finely chop the onion. In a separate pan, sauté the chopped onion with a little oil until golden.
Add turmeric and salt to the onions, then mix in the tomato paste and fry for another 30 seconds.
Place the browned chicken pieces over the onion mixture, add some boiling water, cover the pan, and reduce the heat to let the chicken slowly cook and soften.
Prepare the Carrots: Cut the carrots into thick matchsticks or julienne slices. Sauté them in a bit of oil until soft, then pour 3–4 tablespoons of brewed saffron over them and allow them to cook for a little longer.
Add the Prunes: Soak the prunes in warm water beforehand. Once the chicken is nearly cooked, add the soaked prunes with a little salt to the pan.
Continue cooking for another 40 minutes until the chicken is fully cooked and the sauce thickens.
Final Assembly: Transfer the chicken and prunes to a serving dish and arrange the sautéed carrots around them. This delicious dish pairs perfectly with barberry rice (zereshk polo). Enjoy!
You can use chicken fillets instead of thighs and breasts for a more elegant and refined presentation.
Prunes are rich in antioxidants, vitamins A, B, and C, as well as minerals like calcium, magnesium, phosphorus, iron, and sulfur. Always soak prunes in warm water for at least 30 minutes before using them to remove any impurities.
Using saffron properly: Always use strongly brewed saffron for the best color and aroma. If you dilute it with too much water, you’ll need to use more saffron for the desired color.
How to brew saffron properly: Grind the saffron finely without adding sugar or sweeteners. For every teaspoon of saffron, add two tablespoons of boiling water and two ice cubes. The ice shock helps extract more color.
Store saffron in an airtight container in the freezer and allow it to thaw at room temperature before using it. Avoid using fake saffron, which often has an unnatural shine. To test its purity, press it between your fingers—if it doesn’t release oil, it’s genuine.
Enjoy your meal! 🍽️✨
