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1
7
1-1/4
--------
3
1-1/2
pinch
--------
1/4
1
3
--------
3
3
1
1
1/4
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#
oz
#
---
oz
oz
lrg
---
t
t
T
---
T
T
c
t
c
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Chicken meat (1)
Onions
Celery
-- Herbs
Parsley, flat
Mint, fresh
Saffron (2)
-- Spices
Pepper, blk
Turmeric
Mint, dried
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Olive Oil
Olive Oil
Water
Salt
Lemon Juice
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Prep - (40 min)
- Cut CHICKEN into about 1/2 inch cubes.
- Dice ONIONS about 1/4 inch.
- Trim wide ends form CELERY and slice crosswise into 1/2 inch pieces,
greens and all.
- Trim thick stems from PARSLEY and chop fine.
- Trim thick stems from Mint and chop fine.
- Soak SAFFRON in 2 Tablespoon of hot water (not boiling).
- Squeeze Lemon Juice.
Run - (1 hr)
- In an spacious sauté pan or coverable wok, heat 3 T Olive
Oil. Stir in ONIONS and sprinkle lightly with Salt (it
helps them fry evenly). Fry stirring over moderately high heat until a
uniform light golden color.
- Stir in Chicken. Fry stirring until it has completely lost
its raw color and exuded liquid has mostly boiled away. Remove and set
aside.
- Add 3 T Olive Oil to the pan. Stir in Celery and 1/2 t
Salt. Fry over medium high flame stirring often for about 10
minutes.
- Reduce heat to medium and stir in Parsley. Fry, stirring often
for about 5 minutes. Stir in Mint and fry stirring another 3
minutes.
- Rubbing between your hands, add Dried Mint to the pan. Give it
a quick stir and then stir in the Chicken mix.
- Stir in Lemon Juice, Saffron Water, 1 cup Water,
1/2 t Salt, and Pepper. Bring to a light boil. Cover and
simmer for about 30 minutes or until celery is tender, but still holds its
shape and is a bit crunchy.
- Check seasoning (salt, lemon juice) and check liquid as desired. Add some
if more is needed, boil lightly with the lid off if it needs to be reduced.
- Serve hot, accompanied by Basmati rice.
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