A few weeks ago I wasn’t feeling well and was in no mood to cook for my family. So my mother brought over dinner for us. She made us this delicious Chicken and Dried Plum Stew. I immediately knew that I wanted to feature this dish. This slightly sweet, slightly sour stew is not only tasty but so easy to make.
Morgh o Aloo, to me, is the perfect family dinner. It is incredibly nutritious and balanced – protein, carbohydrates, vegetables and fruit. But more importantly it is a very easy one pot meal to prepare. One pot meals are a Godsend to the home cook. Simple to prepare and best of all, little clean-up…….just one pot! This stew is a dish that can be prepped and cooked in about an hour…..and most of that is just letting it simmer.
The dried plums add a wonderful sweetness to this dish, while the tomato and lime juice add acidity. Like most Persian cuisine, it’s about perfect balance. Another option for this dish is to leave out the potatoes and serve it over rice, couscous or quinoa. Any way you serve it I’m sure you’ll find it delicious!
Morgh o Aloo
2 tbsp canola oil
1 medium onion, sliced
1 tsp turmeric
8-10 skinless, boneless chicken thighs
4 heaping tbsp tomato paste
2 cups chicken broth
3 medium yukon gold potatoes, peeled and cut into quarters
1 cup baby carrots (or peeled and sliced regular carrot)
1 cup pitted dried plums (prunes)
1/4 ground saffron dissolved in 2 tbsp hot water
2 tbsp fresh lime juice (or bottled Persian lime juice)
salt and pepper
In a large pot heat the oil over medium-high heat. Fry the onions, stirring frequently, for about 7-8 minutes until starting to get golden. Add the turmeric and fry for another minute.
Add the chicken thighs to the pan (if your pot is not non-stick add another tbsp of oil before adding the chicken). Brown the chicken for about 1-2 minutes per side.
Add the tomato paste to the chicken and stir. Fry for about one minute. Add the chicken broth and bring to a light boil. Then add the potatoes, dried plums, carrots, saffron water and lime juice. Stir. Bring to a light boil, and turn down to a simmer over medium-low heat.
Cover and simmer for 40-50 minutes until potatoes are tender. Taste and add salt and pepper if needed. Enjoy!