Recipe - Khoresh-E Morgh-O Alu (Chicken And Prune Stew)

2 pound Chicken or turkey parts,
with the fat and skin
removed
One half cup Pitted prunes, minced
One fourth cup Lemon juice
2 teaspoon Turmeric
Lots of mixed minced
vegetables, such as onions,
carrots, potatoes, and
turnip

** 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 minced
vegetables. Then fill with cold water until the vegetables are covered.

3) Cook on high for 1 One half 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini