This deliciously spiced sweet-and sour stew was adapted from "Persian Cooking for a Healthy Kitchen" By Najmieh Batmanglij. The original recipe calls for firm, unripe peaches and saffron. I had none and substituted nectarines/omitted the saffron and it still came out great.

Ingredients

4 serv.

chicken legs↗1 1⁄2 lbs
may substitute for white meat, if desired
large onion↗1
thinly sliced into rings
olive oil↗2 tablespoons
turmeric↗1⁄8 teaspoon
paprika↗1⁄4 teaspoon
rose water↗2 -3 teaspoons
2 -3
ground cardamom↗1⁄2 teaspoon
cumin↗1⁄4 teaspoon
cinnamon↗1⁄2 teaspoon
lime juice↗1⁄2 cup
(lemon also works)
brown sugar↗1⁄2 cup
firm peaches or 3 nectarines↗3
3
saffron↗1⁄4 teaspoon
dissolved in hot water (optional)

Step-by-step instructions

1
Trim fat and skin from chicken and chop into bite-sized pieces. Heat in a nonstick pan until lightly browned. Add the olive oil and onions. Cook over medium heat until the onion is transluscent. Add rosewater, cardamom, cumin, cinnamon and salt/pepper to taste. Add 1 cup water and stir. Cover and simmer over low heat for about 30 minutes, stirring occasionally.
2
Mix the lime juice, sugar and saffron (if using) and stir into the chicken. Cover and simmer 30-45 minutes longer.
3
Wash the peaches or nectarines. Remove pits and cut into small wedges. Carefully stir into the chicken, cover and simmer 20-30 minutes longer.
4
Taste and adjust the seasoning. Serve hot with steamed long-grain or basmati rice.

Source: food.com

Original recipe ↗

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