This is one of my oldest recipes. A real oldie but goodie.. I have been making versions of this for 40 years and it always impresses guests and is one of my most requested recipes.
For 6 Person(s)
- 2 Whole Onions
- 1 Cup Water
- 1 Cup Red Wine
- 1 Tablespoon Chicken Stock Powder
- 1 Tablespoon Mild Curry Powder
- 3 Tablespoons Tomato Puree or Paste
- 6 Large Chicken Breasts, Skinless and Boneless
- 3 Cups Sliced Button Mushrooms
- 5 Loose Spring Onions finely chopped
- 1 Cup Seedless Grapes, Green or Black
- 400 Gram Can Apricots, drained and sliced
- 1/2 Cup Coarsely Chopped Parsley
- 3/4 Cup Prepared Mayonnaise
- 1 Cup Cream, lightly whipped
Persian Chicken Directions
- Roughly chop the onions and place in a large heavy-bottomed saucepan or casserole. Add the water, wine, chicken stock powder, curry powder and tomato purée. Simmer for 30 minutes until liquid has reduced and mixture has a chutney-like appearance. Stir frequently during the cooking time
Meanwhile, cover the chicken in hot water and poach until cooked through, about 30 minutes. Check by cutting through with a knife. Cool and discard the water or save to use in a soup.
Shred the chicken into bite sized pieces. Add the chicken, mushrooms, spring onions, grapes and apricots to the tomato mixture. Cook for about 5 minutes to warm chicken through, then fold in parsley, mayonnaise and cream. Serve immediately.
This is great with rice or noodles and a crisp