8 servings

Ingredients:
3 tablespoons vegetable oil, butter or ghee
2 small yellow onions, peeled and thinly sliced
8 chicken thighs (about 3 pounds), with or without skins
2 large carrots (about ½ pound) peeled and cut into slices
2 teaspoon grated orange zest
1 tablespoon flour
½ teaspoon ground cardamom
½ teaspoon ground cumin
½ teaspoon ground cinnamon
1 teaspoon salt
½ teaspoon freshly ground black pepper
3 cups fresh orange juice
¼ cup fresh lime juice
½ cup of honey
¼ teaspoon saffron threads, dissolved in 1 tablespoon hot water
2 large navel oranges, segmented, with white membrane removed

Garnish:
1 tablespoon chopped unsalted pistachios
¼ cup coarsely chopped parsley
¼ cup coarsely chopped mint

Chef One:
In medium pot heat oil over medium heat. Add the onions and sauté for 5 minutes, until translucent. Remove from pan. Add the chicken and fry 15 minutes, turning occasionally, or until golden brown. Add the onions, carrots and sauté 1 minute longer. Sprinkle in 1 tablespoon flour and cook for a few seconds longer.

Chef Two:
Meanwhile, grate the oranges to yield 2 teaspoons, remove the segments without membrane from the orange, juice the limes and put the saffron in hot water. Combine the lime juice, honey and saffron with water in a saucepan. Mix well and bring to a boil over medium heat. Remove from heat, gently add the orange segments and set aside to macerate for 10 minutes. Remove the orange segments.

Chef One:
Add the honey-lime-saffron syrup, orange zest, cardamom, cumin, cinnamon and salt and pepper to the chicken. Pour in the orange juice and bring to a boil. Reduce the heat to low, cover, and simmer for 35 minutes.

Chef Two:
Chop the parsley and the mint.

Together:
Check the chicken for tenderness. Adjust the seasoning, adding more honey and lime according to taste. Transfer to a serving dish, and carefully arrange the orange segments with the sauce on top. Sprinkle the khoresh with pistachios, parsley and mint.
Serve hot over saffron steamed rice.
Wine suggestions: A light dry German Riesling.

NUSH-E-JAN!

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