Khoreshe holu

Khoreshe holu

Peach sauce with chicken

By
From
The Complete Middle Eastern Cookbook
Serves
5-6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1.5kg chicken pieces, such as breasts, legs and thighs
or 1 jointed whole chicken
salt and freshly ground black pepper, to season
60g ghee or butter
1 onion, chopped
1 teaspoon ground turmeric
1 small piece cinnamon bark
3 firm peaches
60ml lemon or lime juice
2 tablespoons brown sugar
Chelou ta dig, to serve

Method

  1. Cut the chicken pieces if they are large. Pat the pieces dry with paper towels, then season with salt and pepper.
  2. Heat half the ghee in a heavy-based saucepan and brown the chicken pieces in batches. Remove to a plate.
  3. Using the fat in the pan, gently fry the onion until translucent. Sprinkle with the turmeric and fry until the onion begins to brown. Add 250 ml water and stir to dissolve the browned sediment.
  4. Return the chicken to the pan and add the cinnamon. Cover and simmer gently for 45 minutes, or until almost tender.
  5. Peel and stone the peaches, then slice into wedges. Heat the remaining ghee and fry the peaches until lightly coloured.
  6. Arrange the peaches on top of the chicken. Sprinkle with the lemon juice and sugar, then cover and simmer for a further 20–25 minutes. Check the flavour and add salt and pepper if needed.
  7. Serve hot, with chelou ta dig.

Note

  • When peaches are not in season, use 350–400 g frozen peach slices or drained tinned peaches. Omit the sugar if using tinned peaches, then adjust the flavour if necessary before serving.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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