Khoresht-e Nâranj (Chicken and Sour Orange Stew)

Product :saffron
Category : meats & birds
Nº of Portions :4
Origin : Persian Gulf
Source : From the book ?THE ESSENTIAL SAFFRON COMPANION? by John Humphries

Method :
Cut the chicken into joints, wash and pat dry. Fry in a little oil until nicely browned. Remove with slotted spoon and put to one side. Finely slice the onions and fry in same oil until soft and golden brown. Stir in the cinnamon, add the chicken and enough water to cover. Put on alid and simmer gently for 30 minutes. Peel the oranges thinly (with a peeler) and cut the zest into julienne strips. Put the zest in a small pan, cover with cold water, bring to the boil and drain. Repeat twice more and leave to drain. Peel the carrots and cut into julienne strips. Fry in oil for 10 minutes then add to the stew with the orange zest. Simmer for a further 25 minutes. With a sharp knife remove the pith from the oranges and skin from the segments. A few minutes before serving, stir in the liquid saffron and the sugar ( or lemon juice if using sweet oranges) and add the orange segments. Simmer for a minute or two and dish up into a warm bowl. Garnish with almond and pistachio slivers if desired and serve with plain white rice.
Advice :
1 large chicken about 2 Kg
2 medium onions
1 teaspoon cinnamon
3 seville oranges
3 large carrots
˝ teaspoon saffron
2 tablespoons sugar or juice of 1 lemon if using sweet oranges
Salt and pepper


1 teaspoon pistachio slivers
2 teaspoon almond slices

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