Recipe of Ultimate Chicken stew with pitted prunes and carrots

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, chicken stew with pitted prunes and carrots. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Chicken stew with pitted prunes and carrots is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. Chicken stew with pitted prunes and carrots is something which I have loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can cook chicken stew with pitted prunes and carrots using 11 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Chicken stew with pitted prunes and carrots:

1. Prepare 1 kg chicken drum sticks and breasts
2. Get 500 gram carrots cut to sticks
3. Make ready 250 gram persian pitted prunes
4. Take 2 tablespoons tomato paste
5. Get 2 large onions, finely chopped
6. Make ready 2 cardamoms
7. Prepare 3 cm cinnamon stick
8. Take 1 teaspoon turmeric powder
9. Make ready Few saffron threads soake in 1 table spoonhot water
10. Prepare Salt
11. Make ready Canola oil

Instructions to make Chicken stew with pitted prunes and carrots:

1. Prepare one frying pan and one pot with lid. First heat the oil in frying pan and fry one of the chopped onions until brown and crispy. Remove from oil and put aside until needed.
2. Heat the oil in the pot. Saute other onion in oil until they change colour and become soft. Add turmeric powder, cardamoms and cinnamon and stir few second.
3. Add chicken pieces, fry until chicken no more pink. Add tomato paste, saute few minutes, now add carrots and saute few minutes. Add salt and enough water to cover the ingredients. Bring the stew to boil. Cover the pot and let is simmer until chicken half cooked.
4. Add washed pitted prunes, crispy brown onion, saffron water and continue for about 30 minutes until stew become tick.(if using black pitted plum you may need add half cup fresh lemon juice now to adjust the flavour.).Serve it with steamed plain long grain rice.

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