Categories: Stew

Ingredients

• 3 large onions, peeled and thinly sliced
• 1 kg chicken legs, cut up, or 500 g stew meat, cut into 2 cm cubes
• 1/3 cup oil
• 1 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp turmeric
• 1 kg fresh spinach
• 3 cups golden plums (alu zard), or pitted prunes
• 1 tbsp sugar (optional)
• 1/4 cup fresh orange juice and 2 tbsp fresh lime juice [S: this is in lieu of Seville orange juice]

Directions

1. In a large pot or pressure cooker, brown 2 of the onions and meat or chicken in 3 tbsp oil. Add salt, pepper and turmeric. Pour in water – 1 1/2 cups for chicken, or 2 1/2 cups for meat. Cover and simmer for 20 minutes for chicken or 45 minutes for meat over low heat.

2. Steam the spinach in a steamer for 10 to 15 min.

3. In a skillet, brown the remaining onion, then add the spinach and saute for another 2 minutes.

4. Add the spinach and onion mixture, golden plums, sugar and orange and lime juices to the pot. Cover and simmer 1 1/2 hours longer over low heat.

5. Check that the meat is cooked. Taste the stew and adjust seasoning.

6. Serve hot with chelow, saffron-steamed rice.

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