A delectable blend of fruit and spices makes Khoresh Holu (hor-resh hoo-loo) an exciting dinner party dish. The recipe is an adaptation of a dish from Iran, famous for its beautiful peaches.
1 teaspoon salt
½ teaspoon black pepper
½ lb. chicken, skinned and cut into
6 serving pieces
2 fl. oz. vegetable oil
1 small onion, finely chopped
1 garlic clove, crushed
½ teaspoon red pepper flakes
½ teaspoon ground ginger
½ chicken stock cube, crumbled
8 fl. oz. water
2 fl. oz. lime juice
2 fl. oz. lemon juice
1 oz. butter
4 fresh peaches, washed, dried, halved, stoned and sliced
8 oz. hot cooked rice
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
Sprinkle the salt and pepper over the chicken pieces and set them aside.
In a large frying-pan, heat the oil over moderate heat. When the oil is hot, add the chicken pieces, a few at a time, and fry, turning occasionally, for 8 to 10 minutes, or until the pieces are golden brown all over. With a slotted spoon, remove the chicken pieces from the pan and transfer them to a medium-sized ovenproof casserole.
Add the onion and garlic to the frying-pan and fry them, stirring occasionally, for 5 to 7 minutes, or until the onion is soft and translucent but not brown. Stir in the pepper flakes, ginger, stock cube and the water. Bring the mixture to the boil, stirring constantly.
Remove the pan from the heat and stir in the lime and lemon juice. Pour the mixture over the chicken pieces in the casserole. Set aside.
Rinse and dry the frying-pan. Melt the butter in the pan over moderate heat. When the foam subsides, add the sliced peaches and fry, turning occasionally, for 6 minutes, or until they are beginning to pulp.
Remove the pan from the heat. With a slotted spoon, transfer the peach slices from the pan to the casserole.
Cover the casserole and place it in the centre of the oven. Bake for 1 hour or until the chicken pieces are tender when pierced with the point of a sharp knife.
Arrange the rice on a warmed serving dish. Remove the casserole from the oven. Place the chicken pieces on the bed of rice and pour over the peach sauce. Serve immediately.