Motanjen Khoreshe
Dive into the enchanting flavors of Motanjen Khoreshe, a Persian-inspired chicken stew that perfectly balances sweet, savory, and aromatic elements. This dish boasts tender bone-in chicken simmered in a fragrant blend of turmeric, cinnamon, and saffron, mingling with dried apricots, prunes, and slivered almonds for a touch of natural sweetness. Enriched with honey and the delicate floral notes of rose water, this luxurious stew is ideal for special occasions or when you want to elevate your weeknight dinner. Serve it over fluffy steamed basmati rice or alongside warm flatbread to soak up every drop of the golden, spiced broth. With just 20 minutes of prep time and a delightful symphony of textures and flavors, Motanjen Khoreshe is sure to become a favorite among lovers of traditional Middle Eastern cuisine.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 4 pieces chicken (bone-in, skinless)
- 1 large onion
- 2 tablespoons butter
- 1 teaspoon turmeric powder
- 0.5 teaspoons ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 cups water
- 0.5 cup dried apricots
- 0.5 cup prunes
- 0.25 cup slivered almonds
- 1 tablespoon rose water
- 1 tablespoon honey
- 0.25 teaspoons saffron threads (optional)
Instructions
Peel and finely chop the large onion.
In a large pot or Dutch oven, melt the butter over medium heat.
Add the chopped onions to the pot and sauté until soft and golden, about 8 minutes.
Sprinkle the turmeric powder over the onions and stir for 30 seconds to release the aroma.
Add the chicken pieces to the pot and brown them on all sides, about 5 minutes.
Season the chicken with salt, black pepper, and ground cinnamon. Stir well to coat the chicken with the spices.
Pour in the water. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 45 minutes.
Meanwhile, soak the dried apricots and prunes in warm water for 10 minutes, then drain.
Add the soaked apricots, prunes, and slivered almonds to the pot with the chicken. Stir gently to combine.
Stir the honey, rose water, and saffron threads (if using) into the pot. Cover again and simmer for an additional 30 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Taste and adjust the seasoning with more salt or honey if necessary.
Serve the Motanjen Khoreshe warm over steamed basmati rice or with flatbread on the side.
Nutrition Facts
Calories |
578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.7 g | 32% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 661 mg | 29% | |
| Total Carbohydrate | 42.1 g | 15% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 28.1 g | ||
| Protein | 46.8 g | 94% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 99 mg | 8% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 997 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
