Khoresh-E Morgh-O Alu (Chicken & Prune Stew) Recipe
Ingredients:
2 lb turkey parts, -with the fat and skin -removed 1/2 cup Pitted prunes, diced 1/4 cup Lemon juice 2 tsp Turmeric Lots of mixed diced -vegetables, such as onions, -carrots, potatoes, and -turnip
Instructions:
** Procedure **
1) Place the poultry, prunes, and turmeric at the bottom of a large (about 4 litre or 4 quart) slow cooker or crock pot.
2) Fill the pot to no closer than 3 cm (1 inch) of the top, with the diced vegetables. Then fill with cold water until the vegetables are covered.
3) Cook on high for 1 1/2 hours. Then cook on low for about 8 hours.
4) Just before serving, mix in the lemon juice and remove the bones.
: ** Variations **
Replace the prunes with other dried fruit, such as apricots or raisins. Replace the turmeric with 2 teaspoons of cinnamon.
Contributed by: Walter Brown, ab684 August, 1994
Servings: 6
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Turkey Information
7.3% of Turkeys eaten in the US are consumed at Christmas.
6.3% of Turkeys eaten in the US are consumed at Easter.
Turkey is low in fat and high in protein.
Turkey should be thawed in the refrigerator allowing 24 hours for every four to five pounds of bird weight.
Turkey has 8% more protein than the equivalent sized serving of chicken breast or top loin of beef.
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