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Sunday chicken stew

This stew is a one-pot wonder, perfect for a cozy Sunday or whenever you want to make something simple that still tastes amazing. 



  • 1 tablespoon vegetable oil
  • 1 lb (455 g) bone-in, skin- on chicken thighs or drumsticks
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 2 dried bay leaves
  • 1 cinnamon stick
  • 1 tablespoon tomato paste
  • 1 tablespoon ground turmeric
  • 1 teaspoon fine salt
  • 1/2 teaspoon black pepper
  • 2 to 3 cups (480 to 720 ml) warm or boiling water
  • 2 tablespoons fresh lemon juice
  • 6 to 8 new potatoes
  • 1 cup (140 g) medium diced carrots
  • 1 cup (120 g) chopped celery
  • 51⁄4 oz (150 g) green beans, trimmed
  • Warm basmati rice, for serving


  1. In a medium pot, warm the oil over medium heat until glistening. Add the chicken and cook for three minutes, then flip it over to cook the other side. Immediately add the onion and cook, stirring occasionally, for about five minutes or until translucent. Add the garlic, bay leaves, cinnamon stick, tomato paste, turmeric, salt, and pepper and cook, stirring occasionally, for two to three minutes or until the tomato paste has deepened in color. Add enough warm water to cover the mixture, followed by the lemon juice, and stir to incorporate. Add the potatoes, carrots, celery, green beans, and a pinch of salt and bring to a rolling boil over high heat. Turn the heat to medium, cover, and simmer for 45 minutes to one hour or until the chicken is thoroughly cooked. 
  2. Serve warm with rice. Khorak-e morgh keeps in the refrigerator for up to four days. Enjoy!

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