Artichoke Khoresh

Ingredient :

1 1/2 pounds chicken legs, skinless -- cut up and defatted
2 tablespoons olive oil
2 medium onions -- peel thinly slice
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon ground saffron -- dissolved in
2 tablespoons hot water
1/4 teaspoon turmeric
3 cups chopped fresh parsley
1/2 cup chopped fresh mint
5 tablespoons fresh lime juice
1 pound fresh artichoke hearts

Preparation Method:

STEP #1 - Heat a non-stick saute pan and lightly brown chicken. Add 1tablespoon oil and the onion. Fry over medium heat, stirring occasionally, for20 minutes or until onion becomes translucent. Add salt, pepper, saffron water,and turmeric. Pour in 1 1/2 cups water. Cover and simmer over low heat for 30minutes, stirring occasionally.

STEP #2 - In a non-stick skillet, fry the parsley and mint in 1 tablespoon oilover medium heat for 10 minutes and add to the chicken.

STEP #3 - Add lime juice and the artichoke hearts to the chicken. Cover andsimmer for 40 to 55 minutes over low heat.

STEP #4 - Check to see if the artichoke hearts are tender. Taste the khoreshand adjust seasoning. Transfer it to a deep casserole. Cover and place in awarm oven until ready to serve.

STEP #5 - Serve hot from the same dish with steamed basmati; cook it veryslowly with a very tight fitting lid. Add salt to water to help rice withstanda longer cooking time.

VARIATIONS: For *ab ghureh* substitute 3/4 cup unripe grape juice for the limejuice. Frozen (2 9-oz pkgs) or bottled artichokes may be substituted. Drain well. Ifpre-cooked, adjust cooking time, adding artichoke hearts when appropriate tostep 3. Chicken can be replaced with 1 pound lean stew meat such as lamb, veal or beef,cut into 1 inch cubes. In step 1, increase water to 2-1/2 cups; and simmerfor 55 minutes instead of 30 minutes.