Recipes » Chicken » Persian Chicken with dried lime

Ingredients

• 12 chicken thighs, bone in.
• 1 onion, rough chopped
• garlic, chopped
• 2 tsp turmeric
• 4 dried limes, washed, pierced in several places
• 4 cups cold chicken stock
• 1 1/2 pound potatoes, cut into eights
• 2 tbsp EVOO
• 1 bunch chives or spring onion tops, finely sliced
• 1 lb spinach
• 1 bunch cilantro
• 1 bunch parsley
• yoghurt

Preparation

remove skin from chicken thighs. Sauté  in a casserole until brown. Add the onion, garlic, and dried limes. Cover with stock, sprinkle turmeric. Bring to a boil, then simmer covered for 20 minutes.

Push down the limes from time to time.

Add potatoes and cook another 20 minutes until tender.

Meanwhile, chop herbs and spinach. Sauté in a pan for 3-4 minutes until spinach is wilted. Add to the casserole, cover, and simmer another 10-15 minutes. Season with salt and pepper.

Serve with rice or couscous, and plain yoghurt.