Cooking Recipe Khoresh-E Morgh-O Alu (Chicken & Prune Stew)

2 lb Chicken or turkey parts,

-with the fat and skin

-removed

1/2 c Pitted prunes, diced

1/4 c Lemon juice

2 ts Turmeric

Lots of mixed diced

-vegetables, such as onions,

-carrots, potatoes, and

-turnip

** Procedure **

1) Place the poultry, prunes, and turmeric at the
bottom of a large (about 4 litre or 4 quart) slow
cooker or crock pot.

2) Fill the pot to no closer than 3 cm (1 inch) of the
top, with the diced vegetables. Then fill with cold
water until the vegetables are covered.

3) Cook on high for 1 1/2 hours. Then cook on low for
about 8 hours.

4) Just before serving, mix in the lemon juice and
remove the bones.

: ** Variations **

Replace the prunes with other dried fruit, such as
apricots or raisins. Replace the turmeric with 2
teaspoons of cinnamon.

Contributed by: Walter Brown, ab684 August, 1994