Sour Chicken Stew (Morgh-e Torsh)

Sour Chicken Stew, also known as Morgh-e Torsh, is a flavorful Persian dish that features tender chicken in a tangy sauce. This dish offers a harmonious blend of savory and sour notes, adding a distinctive taste to any meal. The marinade is key, as it thoroughly infuses the chicken with rich flavors before cooking. Enjoy this stew over a bed of fluffy rice for a complete and enjoyable dish.

Ingredients

• 1 pound chicken thighs, boneless and skinless
• 1/2 cup pomegranate molasses
• 1/4 cup walnuts, finely ground
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp turmeric
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 cups chicken broth
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1 tbsp olive oil

Instructions

1. In a large bowl, combine chicken thighs, pomegranate molasses, walnuts, onion, garlic, turmeric, cinnamon, and nutmeg. Marinate in the refrigerator for at least 1 hour.
2. Heat olive oil in a large pot over medium heat. Add the marinated chicken and cook until browned on all sides.
3. Pour in chicken broth and bring to a simmer. Cover the pot and cook on low heat for 30 minutes, or until the chicken is cooked through and tender.
4. Stir in the chopped parsley and mint, mixing well to distribute the herbs evenly throughout the stew.
5. Taste and adjust seasoning if necessary, adding salt and pepper to preference.
6. Serve the Sour Chicken Stew hot over rice or with crusty bread.

Keywords: Dinner, Tangy, Savory, Rich Flavor, Hearty, Stew, Persian

Spice Rack: Turmeric, Cinnamon, Nutmeg

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