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Have Tangerines? You MUST make Khoreshteh Narengee for Dinner Tonight!

I debated posting this recipe without images but it’s to good not too. Here’s where all the mishap began, I made dinner and as usual I took pics of the dish from start to finish. So far easy breezy, at some point in the evening my little man took my phone to take pics in his room, his AVENGERS action figures were fighting the LEGO you see where I’m going with this?

This morning I go to publish the pictures and pics are gone? Ask kiddo, “hey would you know anything about the pics,” as he says to me with a bright shining smile, “yes, I deleted them to make room for Cap, it was our dinner pictures .” I stood there, then I started to laugh because if I didn’t I would have cried.

So here I am sharing a recipe without pics, however, I do want you to know it’s absolutely delicious, and the prefect dish for Spring. Serve it warm basmati rice and you’ve got yourself a home run.

Khoreshteh Narengee

*This recipe is for two people, double the ingredients for 4.

4 chicken breasts (you can use thigh or leg also)

4 medium carrots

1 lb tangerines

1 small onion

1/4 cup lemon juice

1/2 tbsp flour

1 tbsp sugar

1/4 tsp ground saffron

oil tbsp

salt (to your palate)

First dice the onions and saute in oil until translucent. Season chicken legs with salt and add to the onion, then cook until lightly brown.

Take the chicken off of the burner, keep it in the same pot. Now grate carrots and saute in a bit of oil for about five minutes in another pan.

Add grated carrots to the chicken pot, add 1 and 1/2 cups of water, cover and cook for 30 minutes.

In the meantime, sliver the tangerines’ peel and remove the bitterness. Place some oil in the same pan that you used for sautéing the carrots and add flour.

Mix well until the flour turns into a golden color then add the mixture into the chicken and carrots. Mix well so that the flour is well incorporated in the liquid. One by one remove peel and section the tangerines. Make sure that there is no rind left. Add lemon juice to the stew, then add sugar, the ground saffron and zest. Mix well, add salt if needed and cook for another fifteen minutes. Last but not least add the tangerines. Don’t throw them in, place them in there gently. Cook for 5 minutes, long enough for the tangerines to warm through.

Remove the stew ingredients from the pot, place them around and on top of the chicken. Then pour the juices over it all. Garnish with tangerine zest and serve with rice.





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