Apple stew

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
• Salt
• Fresh ground pepper
• Cinnamon
• 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).

Preparation

Heat two tablespoons of oil in a pan and add the onions, frying them for 5 'until softened. Add the chicken (or the meat you have decided to use) and cook for 15 ', browning it on all sides. Add salt, pepper and cinnamon, then 2, 1/2 cups of water, lemon juice, brown sugar and saffron dissolved in 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 not too thin wedges. In a wide-bottomed 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 ovenproof dish and place the apples (and possibly cherries) on top of the meat. Cook by covering with a sheet of aluminum foil for 20 'until meat and apples become tender. This khoresh must be sweet and sour, so taste and supplement if necessary with sugar or lemon if you deem it necessary. Serve hot with steamed white rice.

Variations:

Instead of cherries, it is possible (worth trying) to use 1/3 cup of hulled yellow peas (lappeh) previously blanched in boiling water for 15-20 '. Add the yellow peas already partially cooked and drained when you transfer the dish to the ovenproof dish.