By Chef Laura Frankel
1 large Spanish onion, sliced thinly
3 cloves garlic, minced
1 pound skinless chicken breasts or turkey breast, sliced into julienne
4 large carrots, peeled and sliced thinly
1 teaspoon advieh*- Persian spice mix (See below)
½ teaspoon saffron threads
¼ cup sugar
½ cup fresh lime juice
2 tablespoons pomegranate molasses
1 cup pitted prunes
2 cups chicken stock
¼ cup chopped fresh mint
¼ cup chopped fresh parsley
¼ cup chopped fresh cilantro
Heat a large sauté pan over medium high heat. Lightly coat the pan with olive oil. Add the onion and sauté until the onion has caramelized and is golden brown (about 7 minutes). Add the garlic and continue cooking 2 more minutes.
Add the chicken pieces to the pan and cook until the chicken has lightly browned (about 5 minutes).
Add the advieh, saffron threads, sugar, lime juice, pomegranate molasses, prunes and chicken stock. Cover, reduce the heat to medium low and allow the mixture to cook until the chicken is cooked through and the carrots are soft (about 25-30 minutes).
Add the fresh herbs and adjust seasoning with salt and pepper.
Serve with saffron rice.
Recipe: kosher, poultry
Laura Frankel is the Executive Chef at Wolfgang Puck Kosher Catering at the Spertus Institute for Jewish studies in Chicago. She is the author of Jewish Cooking for All Seasons (Wiley) and Jewish Slow Cooker Recipes (Wiley).