Khoresh and porteqal

Khoresh and porteqal

Orange stew

Ingredients for people 4

• 3 tablespoons of oil or clarified butter for cooking
• 2 small onions, finely sliced
• 400 g about chicken without skin and boned cut into strips
• 2 large carrots, peeled and cut into strips (like Julienne)
• 2 tablespoons of candied orange peel
• 1 spoon of white flour
• 1 / 2 spoon of mixed Iranian spices (advieh)
• Salt
• Fresh ground pepper
• 2 cups of fresh orange juice
• 2 tablespoons of red wine vinegar
• 1 / 4 of cup of lime or lemon juice
• 2-3 tablespoons of sugar
• L / 4 of teaspoon of powdered and dissolved saffron pistils in 1 tablespoon of hot water.
To garnish:
• 4 orange slices to which you have removed the rind
• 1 spoon of unsalted pistachios
• 1 spoon of peeled toasted almonds

Preparation

Heat the oil in a saucepan over medium heat. Add the onions and sauté them until softened. Add the chicken pieces and brown them for 15 'until golden. Add the carrots and orange peels. After a minute, add the flour and continue stirring for a few seconds. Add the spices, season with salt and pepper. Pour in the orange juice and bring to a boil, but reduce the heat and cover the pan. Cook slowly for 35 '. Meanwhile, add the vinegar, lime juice, sugar and saffron dissolved in water. Mix well and bring to a boil. Remove from heat, dip the peeled orange wedges into the liquid and leave to macerate. When the chicken is well cooked and tender in texture, adjust to your taste, adding sugar or lime or lemon juice if necessary. Transfer the dish to a serving dish, pour over the sauce with the orange wedges and just before serving, accompanied by steamed white rice, garnish with pistachios and / or almonds cut lengthwise into small crescents.
Variations:
This khoresh can also be prepared using only whole chicken legs, but small. In this case the cooking time will be longer and probably a greater amount of cooking liquid will be needed (integrated with orange juice and water).

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Khoresh and porteqal