Orange Khoresh (Khoresh-e porteqal)

Name: Orange Khoresh (Khoresh-e porteqal)
Yield: 6 servings
Ingredients: 2 large Onion:onions, peeled and thinly sliced; 2 pounds Chicken:chicken legs, cut up; 1/3 cup oil; 1 tablespoon flour; 2 tablespoons slivered Orange:orange or tangerine peel with bitterness removed; 1 teaspoon _advieh_ (Persian spice mix); 1 teaspoon Salt:salt; 1/4 teaspoon Peppercorns:freshly ground black pepper; 1 1/2 cups freshly squeezed Orange:orange juice; 2 large Carrot:carrots; 4 Orange:oranges; 2 tablespoons vinegar; 1/4 cup fresh Lime:lime juice; 1/2 cup Sugar:sugar; 1/4 teaspoon ground Saffron:saffron dissolved in 1 tablespoon hot water; 2 teaspoons slivered pistachios, for garnish; 2 teaspoons slivered Almond and bitter almond:almonds, for garnish

Oranges Chicken Main Dish Dinner Party Spices Almonds Nuts Carrots Onions Persian Poultry

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6 servings

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Ingredients (17)

2 large onions, peeled and thinly sliced
2 pounds chicken legs, cut up
1/3 cup oil
1 tablespoon flour
2 tablespoons slivered orange or tangerine peel with bitterness removed
1 teaspoon advieh (Persian spice mix)
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups freshly squeezed orange juice
2 large carrots
4 oranges
2 tablespoons vinegar
1/4 cup fresh lime juice
1/2 cup sugar
1/4 teaspoon ground saffron dissolved in 1 tablespoon hot water
2 teaspoons slivered pistachios, for garnish
2 teaspoons slivered almonds, for garnish

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Nutritional Information

Calories599
Fat36.57g
Saturated fat7.55g
Trans fat0.14g
Carbs41.89g
Fiber3.81g
Sugar32.91g
Protein26.87g
Cholesterol140.61mg
Sodium531.48mg
Nutritional Analysis per serving (6 servings) Powered by

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To help us learn more about Persian (a.k.a. Iranian) food, we turned to culinary authority Najmieh Batmanglij. In addition to insight on Persian culinary traditions, she provided us with recipes from her book New Food of Life.

What to buy:
Advieh is a mix of numerous herbs, the most common of which are cumin, cinnamon, cardamom, and dried rose petals. It can be found in Middle Eastern markets or at Kalustyan’s.

When buying saffron, choose threads rather than powder, which is too often adulterated with turmeric.

from: New Food of Life by Najmieh Batmanglij

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Ancient Persian and Modern Iranian Cooking and Ceremonies

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Tips for Chicken

Tip

How to Store Chicken

Raw or cooked chicken can be stored in a refrigerator for a few days, though it’s important to prevent raw chicken juices from leaking and contaminating other foods. Ensure that chicken remains in its original packaging (which should be vacuum-sealed or tightly-wrapped) until it is ready to be cooked.

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Next: How to Freeze Chicken

Tip

How to Freeze Chicken

While freezing will make your chicken less tender and juicy, it is the perfect way to store the family-sized pack you bought at Costco last weekend. Remove the chicken from its original packaging and rewrap it tightly using aluminum foil, plastic wrap, or freezer paper. Double wrap if you are planning to store the chicken for more than two months. Ground chicken can last up to three months in the freezer, while chicken pieces can last up to nine.

2 of 3

Next: How to Thaw Chicken

Tip

How to Thaw Chicken

You should never thaw chicken at room temperature, as it is highly susceptible to bacteria growth. Frozen chicken should either be thawed in the microwave, in the refrigerator, or in cold water (which should be changed every 30 minutes).

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Next: How to Store Chicken

Instructions

1In a Dutch oven, brown onions and chicken pieces in 3 tablespoons oil, sprinkle in 1 tablespoon flour and mix well. Add orange or tangerine peel, advieh, salt, and pepper. Pour in the orange juice. Cover and simmer for 35 minutes.
2Scrape the carrots and slice into thin slivers. Sauté in 2 tablespoons oil for a few minutes. Add the carrot to the chicken, cover, and simmer for 1 hour.
3Peel the oranges, separate them into segments, and peel the membrane from each segment.
4In a saucepan, combine the vinegar, lime juice, sugar, and saffron water. Mix well and simmer for 10 minutes over low heat. Remove from heat and add the orange segments and set aside to macerate for 10 minutes.
5Transfer the stew to a deep ovenproof casserole, carefully arrange the orange segments with the sauce on the top, cover and place in a warm oven until ready to serve.
6Check to see if the chicken is tender. Taste and adjust seasoning. Add more sugar or lime juice according to your taste.
7Just before serving, sprinkle the stew with slivered pistachios and almonds. Serve hot from same dish with chelow. Nush-e Jan!

Variation:
Canned orange segments or tangerines in syrup may be substituted for fresh oranges and sugar. This dish may also be made without carrots.

Beverage pairing: Mastroberardino Novaserra Greco di Tufo, Italy. With carrots, almonds, saffron, and oranges, this dish will be good with a wine that has a little spice, earth, and nutty richness. Greco di Tufo, a grape from Southern Italy fits this profile. The wine isn’t as complex as the dish, but in this case that’s a good thing.

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