Follow these steps for perfect results
Chicken Breast
boned and pounded, skin on
Near East Nutty Pilaf Mix
Apricot Syrup
Chicken Breast
cut in half
Onion
sliced
Tomatoes
mushed
Tomato Sauce
Garlic
minced
Tabasco Sauce
Bay Leaf
Celery Seed
Sage
Flour chicken pieces with flour seasoned with salt and pepper.
Brown chicken on all sides in hot fat.
Remove chicken from skillet.
Cook sliced onions in hot fat until golden or translucent.
Drain off excess fat from skillet.
Add mushed tomatoes, tomato sauce, minced garlic, Tabasco sauce, bay leaf, celery seed, and sage to the skillet.
Blend ingredients in skillet.
Cover skillet.
Simmer for 10 to 15 minutes.
Add browned chicken back to the skillet.
Simmer slowly until chicken is tender, for at least 1 hour.
Expert advice for the best results
For a richer flavor, use chicken thighs instead of breasts.
Adjust the amount of Tabasco sauce to your preference.
Serve with a side of yogurt or labneh for added tanginess.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Serve chicken breasts over pilaf. Garnish with chopped parsley.
Serve with a side salad.
Serve with roasted vegetables.
Complements the savory and slightly sweet flavors.
Discover the story behind this recipe
Reflects flavors of Persian cuisine.
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