4pieceschicken breasts and thighs,skin and bone on
1fresh lime, juiced, adjust to your taste
2tablespoonssugar,adjust to your taste
1/2teaspoonground saffron,dissolved in 1 tablespoon hot water
2sprigsfresh mint,for garnish
4peaches,stoned but not peeled, and cut into 1/2 inch slices. Less ripe peaches preferred
2tablespoonsolive oil or ghee
Saute the onions in 2 tablespoons oil in a large pot for 15 minutes over medium flame. Add the turmeric and saute for an additional 5 minutes until the onions have turned golden in color. Remove from the pan and set aside.
Add the remaining 1 tablespoon of oil and saute the chicken pieces over medium-high heat until lightly colored, about 6-8 minutes total. Be sure to flip the chicken once.
Add the sauted onions back to the pot along with one cup of hot water. Reduce heat to low, cover and cook for 60 minutes.
In the meantime, saute the sliced peaches in the oil or ghee for 2-3 minutes on each side or until they have become gently caramelized. Remove from the pan and set aside.
After the chicken has cooked for 60 minutes, add the remaining stew ingredients, cover and cook over low heat for 20 minutes. Adjust the liquid as necessary, keeping in mind the stew should not be too watery at the end.
Gently place the peaches on top of the stew, cover and cook for another 10 minutes.
Place the stew in a serving bowl. Take extra care to not disturb the peach pieces and decoratively arrange them on top of the chicken pieces. Garnish with mint.
Serve with Persian steamed basmati rice.
Chicken can be replaced with beef or lamb, be sure to increase the water and cooking time.