Orange Chicken Koresh Iranian |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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From Laura Kelley book, The Silk Road Gourmet; looks beautful; it is supposed to be Iranian; sweet and sour. Ingredients:
3 tablespoons oil, sesame |
3 chicken breasts, cut in bite size pieces |
2 onions, cut in cresents |
2 tablespoons orange zest |
1/2 teaspoon cinnamon |
1/2 teaspoon cardamom |
1/2 teaspoon nutmeg |
1/2 teaspoon cumin |
1/2 teaspoon coriander |
1 teaspoon salt |
1 teaspoon pepper |
1 1/2 cups orange juice |
2 tablespoons vinegar |
1/4 cup lime juice |
1/4 cup sugar |
1/4 teaspoon saffron |
3 oranges, peeled in segments |
2 carrots, julienned |
3 teaspoons almonds, slivered |
2 teaspoons pistachio nuts, chopped finely |
Directions:
1. Heat sesame oil; saute chicken; remove chicken to a platter.
2. Add onions to oil; add orange zest, cinnamon, cardamom, nutmeg, cumin, coriander, salt, and pepper; stir.
3. Add chicken back; roll chicken around to coat in the spices.
4. Add orange juice; bring to near boil; cook 20 minutes covered; stir occasionally so it doesn't burn.
5. Cook on low until chicken becomes tender.
6. Combine vinegar, lime juice, sugar, and saffron water in medium saucepan; heat for 10 minutes until hot; add orange segments; stir well.
7. Add carrots, almonds and pistachio nuts to chicken mixture and cook for 15 minutes more.
8. When done add lime juice mixture; stir.
9. Garnish with herbs like cilantro.
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