Orange Khoresh - Khoresh-e porteqal

2 large onions, peeled and thinly sliced
2 pounds chicken legs, cut up
1/3 cup oil
1 tablespoon flour
2 tablespoons slivered orange or tangerine peel with bitterness removed
1 teaspoon advieh (or any spice mix)
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups freshly squeezed orange juice
2 large carrots
4 oranges
2 tablespoons vinegar
1/4 cup fresh lime juice
1/2 cup sugar
1/4 teaspoon ground saffron dissolved in 1 tablespoon hot water
2 teaspoons slivered pistachios or 2 teaspoons slivered almonds (for
garnish)

In a Dutch oven, brown onions and chicken pieces in 3 tablespoons oil,
sprinkle in 1 tablespoon flour and mix well. Add orange or tangerine
peel, advieh, salt, and pepper. Pour in the orange juice. Cover and
simmer for 35 minutes.
Scrape the carrots and slice into thin slivers. Saute in 2
tablespoons oil for a few minutes. Add the carrot to the chicken,
cover, and simmer for 1 hour. Peel the oranges, separate them into
segments, and peel the membrane from each segment.
In a saucepan, combine the vinegar, lime juice, sugar, and saffron
water. Mix well and simmer for 10 minutes over low heat. Remove from
heat and add the orange segments and set aside to macerate for 10
minutes.
Transfer the stew to a deep ovenproof casserole, carefully arrange the
orange segments with the sauce on the top, cover and place in an warm
oven until ready to serve. Check to see if the chicken is tender.
Taste and adjust seasoning. Add more sugar or lime juice according to
your taste. Just before serving, sprinkle the stew with slivered
pistachios and almonds. Serve hot from same dish with chelow. Nush-e
Jan!

Variations: Canned orange segments or tangerines in syrup may be
substituted for fresh oranges and sugar. This dish may also be made
without carrots.

Recipe from New Food of Life: Ancient Persian & Modern Iranian Cooking

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