Saednews: "Wild Chicken" is a delicious northern dish and one of the most popular types of local Iranian stews. This stew is typically made with chicken and dried plums (aloo bokhara) and has an exceptional sweet and sour taste.
Saednews reports: "Wild Chicken" is a delicious northern dish and one of the most beloved local stews in Iran. This stew is typically made with chicken and dried plums (aloo bokhara), offering an exceptional sweet and sour flavor. You can serve this dish with either Kateh (steamed rice) or Chelow (saffron rice) for lunch or dinner. If you're a fan of northern local dishes, follow this recipe to learn how to make Wild Chicken the traditional way.
Ingredients for making Wild Chicken Northern Style (serves 4):
Chicken (thighs or breast): 4 or 5 pieces
Dried plums (aloo bokhara): 8 pieces
Sugar: 1 tablespoon
Onions: 2 large
Butter: 25 grams
Saffron (strongly brewed): half a French cup
Lemon juice: 1 tablespoon
Salt, black pepper, turmeric: as needed
Fresh ginger: to taste
Cooking oil: as needed
Barberries: for garnish
Rice: for serving
Preparation Time: 30-35 minutes Cooking Time: 60-70 minutes
Steps to make Wild Chicken Northern Style:
Prepare Ingredients: Wash the chicken pieces and place them in a strainer to remove excess water. Cut the chicken into desired pieces. Slice the onions into thin strips and set aside. Wash the dried plums and soak them in water for 30 minutes. Peel and grate fresh ginger, or use ginger powder if unavailable.
Marinate the Chicken: Sprinkle salt, black pepper, and turmeric over the chicken pieces. Massage the spices into the chicken thoroughly. Cover the marinated chicken with plastic wrap and refrigerate for 30 minutes to allow the flavors to meld.
Brown the Chicken: Heat some oil in a frying pan and cook the marinated chicken until golden brown. Remove the chicken from the pan once browned.
Cook the Onions: In the same pan, add the sliced onions and place the browned chicken pieces on top. No need to sauté the onions separately, as we want them to release their juices and cook with the chicken.
Add Dried Plums and Butter: Drain the soaked dried plums and arrange them around the chicken. Add the butter in small pieces among the chicken.
Add the Remaining Ingredients: Mix sugar, lemon juice, and brewed saffron, then pour over the chicken. Add the grated ginger or ginger powder at this stage.
Cook the Stew: Cover the pan, reduce the heat, and simmer for about 45 minutes until the chicken and onions release their juices, and the stew is cooked through.
Serve: Once cooked, turn off the heat and transfer the Wild Chicken stew to a serving dish. Garnish with barberries or pomegranate seeds and serve with steamed rice or kateh.
Important Tips:
You can marinate the chicken with saffron and fresh lemon juice in addition to salt, black pepper, and turmeric.
There is no need to add water to the stew, as the chicken and onions will release enough liquid. However, you can add half a cup of chicken stock if desired.
You can adjust the amount of sugar based on your taste preference.
For additional flavor, you can add cinnamon powder or a cinnamon stick.
If using pomegranate paste, add one or two tablespoons to the stew.
Optional: You can add grated garlic before cooking for extra flavor.
Avoid overcooking the chicken to prevent it from drying out.
Cook the stew on low heat for the best results, allowing all flavors to blend.
If you like spicy food, add red pepper flakes or powder for a kick.
For tender chicken, soak it in salted water for an hour or two before cooking.
