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KHORESH PORTAGAL - SWEET AND SOUR PERSIAN CHICKEN



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Amarante




 
 
    
 

Post Wed, Nov 29 2023, 1:39 pm
This was good - what could be bad with lots of sautéed onions.

You do have to be careful to poach the chicken cubes gently or they will be overcooked and tough.

This is good at room temperature which make it a possibility for Shabbos lunch

KHORESH PORTAGAL - SWEET AND SOUR PERSIAN CHICKEN

Excerpt From: Judi Rose - 100 Best Jewish Recipes

SERVES 6

KEEPS FOR 2 DAYS IN THE FRIDGE | DO NOT FREEZE

Gently does it when cooking this exquisite chicken dish in a fruited sauce. The dish is adapted from medieval Persian cuisine, in which cubes of chicken breast meat are simmered in a lightly spiced orange sauce on the lowest possible heat until they are meltingly tender. Serve the khoresh with the wonderful Persian chello rice. It is equally delicious served at room temperature.

4 tbsp olive oil or sunflower oil
680g–1kg/1½–2¼lb well-dried chicken-breast meat, cut into 2.5cm/1in cubes
1½ tsp paprika
1½ tsp ground cinnamon
¼ tsp freshly grated nutmeg
½ tsp salt
8 grinds of black pepper
275ml/10fl oz chicken stock
1 large onion, finely sliced
25g/1oz/2 tbsp margarine I used vegan butter
1 tsp oil
3 very large or 5 medium oranges, peeled and cut into pith-free segments
75g/3oz granulated sugar
5 tbsp white wine vinegar or cider vinegar - I used balsamic vinegar
1½ tsp cornflour mixed to a cream with 1 tbsp water, if needed

Heat the oil and fry the chicken over a medium heat in a lidded sauté pan to seal it – it will turn white on all sides. Sprinkle on the spices and seasonings, mix well, cook a further 2 minutes and then add enough stock barely to cover the chicken. Cover and cook on the lowest possible heat – with the stock just bubbling – until tender and white all the way through, about 10 minutes.

Meanwhile, slowly sauté the onion in the margarine and oil until a rich, deep gold – don’t over-brown, as it will impair the flavour.

Put the oranges in another small saucepan, sprinkle with the sugar and vinegar and cook gently, uncovered, for 15 minutes or until the fruit is sitting in a thick syrup.

Arrange the onion and its juices on top of the chicken, followed by the oranges and their syrup. Reheat very gently, covered, for 10 minutes. If the sauce seems thin, stir in the cornflour mixture and simmer, stirring, for a further 3 minutes until clear. The dish may be reheated.
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