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The Iraqi Family Cookbook

The Iraqi Family Cookbook
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Saturday, September 22, 2012

Chicken Stew with Cranberries

I got the inspiration of the dish when I sampled a Persian chicken dish prepared with pomegranate syrup. 
I decided to cook this dish with the ingredients available in the American kitchen. It is a delicious sweet and sour hearty stew. 
1 tablespoon vegetable oil
1 onion chopped, or sliced
1 pound skinless boneless chicken
1 teaspoon salt
1 teaspoon pumpkin spice
1 cinnamon stick
½ cup chopped almonds or walnuts
1 cup cranberry juice
1 cup red seedless grapes
1/2 cup dried cranberries
1 tablespoon honey or molasses
Heat the oil in a deep pan, and sauté the onions.  Cut up the chicken into cubes and add them to the onions and stir. Season with salt, spices and add the cinnamon stick. Add the nuts and stir.
Add the cranberry juice, cranberries and grapes, and bring to a boil uncovered. Reduce heat and add the honey and stir. Simmer for 10 minutes. Serve it in a soup bowl with bread or over plain white rice.