Ingredients for people 4
• 4 tablespoons of oil or clarified butter
• 2 small, finely sliced onions
• 450 g approx. Boneless chicken (thighs or breast) or duck or veal
• Fresh ground pepper
• 1 spoon of lemon juice
• 3 spoons of brown sugar
• 1 / 2 teaspoon of pulverized saffron pistons and discites in 2 spoons of hot water
• 5 apples (renette are good)
• 1 cup of candied pitted cherries (optional)
• 1 / 3 of cup of dry shelled yellow peas (lappeh, optional).
Heat two tablespoons of oil in a pan and add the onions, sautéing them for 5 ′ until they have softened. Add the chicken (or the meat you have decided to use) and cook for 15 ′ roasting it on all sides. Add salt, pepper and cinnamon, then 2, 1 / 2 cups of water, lemon juice, brown sugar and saffron dissolved in the water and bring to a boil. Cover with the lid and cook over low heat for 20 ′, stirring occasionally. In the meantime, peel the apples, removing the core and cut them into wedges that are not too thin. In a large pan heat two tablespoons of oil and brown the apple wedges for 10-15 ′, until they become golden brown. Preheat the oven to 175 ° C. Transfer the khoresh to an oven dish and place the apples (and possibly the cherries) on top of the meat. Cook covering with a sheet of aluminum foil for 20 ′ until meat and apples become tender. This khoresh must be bittersweet, so taste and supplement it with sugar or lemon if necessary. Serve hot with steamed white rice.
Instead of cherries, it is possible (worth a try) to use 1 / 3 cup of decorticated yellow peas (lappeh) previously scalded in boiling water for 15-20 ′. Add the already cooked and drained yellow peas when you transfer the dish to the oven dish.