How to Make Gordon Ramsay Chicken stew with pitted prunes and carrots

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, chicken stew with pitted prunes and carrots. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Chicken stew with pitted prunes and carrots is one of the most well liked of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions every day. Chicken stew with pitted prunes and carrots is something which I’ve loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can cook chicken stew with pitted prunes and carrots using 11 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Chicken stew with pitted prunes and carrots:

1. Prepare 1 kg chicken drum sticks and breasts
2. Get 500 gram carrots cut to sticks
3. Take 250 gram persian pitted prunes
4. Take 2 tablespoons tomato paste
5. Prepare 2 large onions, finely chopped
6. Get 2 cardamoms
7. Make ready 3 cm cinnamon stick
8. Take 1 teaspoon turmeric powder
9. Take Few saffron threads soake in 1 table spoonhot water
10. Prepare Salt
11. Prepare Canola oil

Instructions to make Chicken stew with pitted prunes and carrots:

1. Prepare one frying pan and one pot with lid. First heat the oil in frying pan and fry one of the chopped onions until brown and crispy. Remove from oil and put aside until needed.
2. Heat the oil in the pot. Saute other onion in oil until they change colour and become soft. Add turmeric powder, cardamoms and cinnamon and stir few second.
3. Add chicken pieces, fry until chicken no more pink. Add tomato paste, saute few minutes, now add carrots and saute few minutes. Add salt and enough water to cover the ingredients. Bring the stew to boil. Cover the pot and let is simmer until chicken half cooked.
4. Add washed pitted prunes, crispy brown onion, saffron water and continue for about 30 minutes until stew become tick.(if using black pitted plum you may need add half cup fresh lemon juice now to adjust the flavour.).Serve it with steamed plain long grain rice.

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