Author: Canadian Living

  • Portion size 8 servings
  • Credits : annemarie_elderkin

Ingredients

  • 12 chicken thighs
  • 2 cloves garlic
  • 2 onions chopped or sliced
  • 2 cans whole tomatoes
  • 2 teaspoons pepper
  • 1/2 teaspoon salt
  • 2 cups dried apricots pits removed or left in, your choice
  • 2 cups prunes pits removed or left in, your choice
  • 8 cups basmati rice
  • 2 cans lima beans
  • 2 onions chopped
  • 3 potatoes peeled and sliced 1/4 in. thick

Method

Anne Maries Chicken with Aloo Recipe (Aloo is Persian for Apricots or Prunes)

Place the chicken thighs in the roaster, chop the onion, garlic and Apricots or Prunes spread them around evenly over chicken. Add the pepper and salt to taste then pour the cans of whole tomatoes over the chicken evenly. Try and cover them with a little liquid as they brown easily. Bake in the oven at 375 and let bake until tomatoes caramelize or start to look dark and chicken is fully cooked. Place the chicken thighs in the roaster, chop the onion, garlic and Apricots or Prunes spread them around evenly over chicken. Add the pepper and salt to taste then pour the cans of whole tomatoes over the chicken evenly. Try and cover them with a little liquid as they brown easily. Bake in the oven at 375 and let bake until tomatoes caramelize or start to look dark and chicken is fully cooked.

Persian Rice with Lima Beans & Dill ( You can substitute Kernel Corn for Lima Beans) 8 cups of Basmati Rice 2 cans Lima Beans 2 onions chopped and Fried 3 large potatoes ½ inch cubes boil until almost done and drained 1 large pot 16 cups of water 1 pinch of salt 4 teaspoons of dry dill Tadig (Bottom of rice) 4 Large potatoes in slices about ¼ inch thick 4 tablespoons of oil In a large pot put 10 cups of water and pour in 8 cups of basmati rice when water comes to a boil. Boil rice until almost done then strain in a strainer. In bottom of clean pot place oil then place the sliced potatoes around until it covers the bottom . Layer almost cooked rice with boiled cubed potatoes, fried onions and dill until you have 3 to five layers. Place ½ of butter divided up into cubes over the top of rice then add a ½ cup of water to the bottom of pot by pouring it closest to the side. Cover the pot tightly and turn burner on medium for ten minutes and then turn down to low and let steam until with you put a little spit on your finger and tough the bottom of the pot it bubbles and dry up quickly. Put rice in a serving dish and put the Tadig on a plates it turns out like French fries on the bottom of the pot. Persians often serve a dish of thick plain yogurt with this. Basmati is a nice rice as when it cooks it is fluffy and light. Hope you enjoy my recipe.
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Chicken with Aloo (Apricots or Prunes)

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