Chicken with Aloo (Apricots or Prunes)

By annemarie_elderkin

NOTE: This recipe has not been checked or tested by The Canadian Living Test Kitchen.

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This recipe makes 8 servings

Preparation time: 1 hour
Cook time : 1 hour and 20 minutes
Total time : PT1H

Reader recipes have not been checked or tested by The Canadian Living Test Kitchen.

Ingredients

12 chicken thighs 12 12chicken thighchicken thighs
2 cloves garlic 2 2cloves garlic
2 large onions , chopped or sliced2 2large oniononions, chopped or sliced
2 cans (795 mL each) whole tomatoes 2 2cans (795 mL each) cans (795 mL each)whole tomatoes
2 tsp pepper 2 2tsp tsppepper
1/2 tsp salt 1/2 1/2tsp tspsalt
2 cups dried apricots , pits removed or left in, your choice2 2cups cupsdried apricotdried apricots or prunes, pits removed or left in, your choice
8 cups basmati rice 8 8cups cupsbasmati rice
2 cans lima beans 2 2cans canslima beans
2 onions , chopped2 2oniononions, chopped
3 large potatoes , peeled and sliced 1/4 in. thick3 3large potatoes, peeled and sliced 1/4 in. thick

Preparation

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.

Additional information : Contest recipe category: Main Course

Source : annemarie_elderkin