Orange Khoresh (Khoresh-e porteqal) Recipe
- 2 large onions, peeled and thinly sliced
- 2 pounds chicken legs, cut up
- 1/3 cup oil
- 1 tablespoon flour
- 2 tablespoons slivered orange or tangerine peel with bitterness removed
- 1 teaspoon advieh (Persian spice mix)
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 cups freshly squeezed orange juice
- 2 large carrots
- 4 oranges
- 2 tablespoons vinegar
- 1/4 cup fresh lime juice
- 1/2 cup sugar
- 1/4 teaspoon ground saffron dissolved in 1 tablespoon hot water
- 2 teaspoons slivered pistachios, for garnish
- 2 teaspoons slivered almonds, for garnish
- In a Dutch oven, brown onions and chicken pieces in 3 tablespoons oil, sprinkle in 1 tablespoon flour and mix well.
- Add orange or tangerine peel, salt, and pepper.
- Pour in the orange juice.
- Cover and simmer for 35 minutes.
- Scrape the carrots and slice into thin slivers.
- Saute in 2 tablespoons oil for a few minutes.
- Add the carrot to the chicken, cover, and simmer for 1 hour.
- Peel the oranges, separate them into segments, and peel the membrane from each segment.
- In a saucepan, combine the vinegar, lime juice, sugar, and saffron water.
- Mix well and simmer for 10 minutes over low heat.
- Remove from heat and add the orange segments and set aside to macerate for 10 minutes.
- Transfer the stew to a deep ovenproof casserole, carefully arrange the orange segments with the sauce on the top, cover and place in a warm oven until ready to serve.
- Check to see if the chicken is tender.
- Taste and adjust seasoning.
- Add more sugar or lime juice according to your taste.
- Just before serving, sprinkle the stew with slivered pistachios and almonds.
- Serve hot from same dish with .
onions, chicken, oil, flour, advieh, salt, freshly ground black pepper, freshly squeezed orange juice, carrots, oranges, vinegar, lime juice, sugar, ground saffron, pistachios, slivered almonds
Taken from www.chowhound.com/recipes/orange-khoresh-khoresh-e-porteqal-11070 (may not work)