Title: Khoresh-E Morgh-O Alu (Chicken & Prune Stew)
Categories: Poultry
Yield: 6 Servings

2	lb	Chicken or turkey parts, with the fat and skin removed
1/2	c	Pitted prunes, diced
1/4	c	Lemon juice
2	ts	Turmeric
		Lots of mixed diced vegetables, such as onions, carrots, pot

** Procedure **

1) Place the poultry, prunes, and turmeric at the bottom of a large (about 4 litre or 4 quart) slow cooker or crock pot.

2) Fill the pot to no closer than 3 cm (1 inch) of the top, with the diced vegetables. Then fill with cold water until the vegetables are covered.

3) Cook on high for 1 1/2 hours. Then cook on low for about 8 hours.

4) Just before serving, mix in the lemon juice and remove the bones.

: ** Variations **

Replace the prunes with other dried fruit, such as apricots or raisins. Replace the turmeric with 2 teaspoons of cinnamon.

Contributed by: Walter Brown, ab684 August, 1994

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