Jardalu ma Marghi

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INGREDIENTS

  • 1 lb. russet potatoes, peeled and finely julienned
  • Kosher salt, to taste
  • 2 tbsp. canola oil, plus more
  • 2 cups dried apricots
  • 2 cups unsweetened apple juice
  • 6 chiles de árbol, stemmed
  • 4 cloves garlic, peeled
  • 1 (2″) piece ginger, peeled and thinly sliced
  • 2 lb. bone-in, skin-on chicken thighs
  • ½ tsp. cumin seeds
  • 5 whole cloves
  • 3 green cardamom pods
  • 2 sticks cinnamon, halved
  • 1 large yellow onion, sliced
  • ¼ cup madeira

 INSTRUCTIONS

1. Soak potatoes in salted water 1 hour; drain and dry using paper towels. Heat 2″ oil in a 4-qt. saucepan until a deep-fry thermometer reads 350°. Working in batches, fry potatoes until crisp, 2–3 minutes. Transfer to paper towels to drain; season with salt.

2. Bring apricots and juice to a simmer in a 6-qt. saucepan over medium-high heat; cook until apricots are plump, about 10 minutes. Transfer apricots and half the juice to a bowl. Place remaining juice in a food processor; add chiles, garlic, and ginger and purée into a paste.

3. Wipe pan clean and add 2 tbsp. oil; heat over medium-high. Season chicken with salt; cook, flipping once, until skin is crisp, 6–8 minutes, and transfer to a plate. Add reserved paste to pan; cook until golden, 2–3 minutes. Add cumin seeds, cloves, cardamom, and cinnamon; cook until seeds pop, 1–2 minutes. Add onion; cook until caramelized, 10–12 minutes. Add reserved apricots and juice, plus ¼ cup water, and salt; boil. Reduce heat to medium-low and return chicken to pan; cook, covered, until chicken is cooked through, 18–20 minutes. Stir in madeira; cook 2 minutes. Transfer to a serving platter; garnish with fried potatoes.

SERVES 2–4

This recipe first appeared in the SAVEUR Magazine August/September 2014 special India issue with Lyla Bavadam’s story Persian Roots.

Article from SAVEUR Magazine

Related Recipes:

Jardalu ma Marghi (Chicken with Apricots)

Cyrus Todiwala’s Jardaloo ma Murghi Recipe

Pickled Jardaloo / Aloo

 


 

5 thoughts on “Jardalu ma Marghi

  1. Hi Nauzer,
    Thank you for your good wishes. Dadar Ahurmazd ni madad hojo.
    Unfortunately, the Parsi Cuisine Manna of the 21st Century is not available in India at the moment. Neither are the Ebooks. We are looking into printing it in India.
    In the meantime, if you have a friend visiting Pune, perhaps they can bring it over. I will be glad to mail it to your friend in USA. Of course your friend would have to pay for it in US dollars.
    Best,
    Rita

  2. I am interested in buying the Parsi Cuisine Cook Book. I am living in Pune, Maharashtra. If need be, i can visit Mumbai just to buy your cook book. Alternately, let me know if you can send it to my place by VPP. Lastly, how do i go about subscribing to your E-Cook Book….the amount and NEFT details enable obtain your delicious, authentic, Parsi cuisine. Dadar Ahuramazda bless. nauzer7@yahoo.com

  3. Why don’t you stick to the authentic Jardaloo ma Murghi recipe instead of making up one who uses apple juice in the real recipe. People want the original Bawa recipes not ones made up by you all if you want to do that please call it a variation of the original recipe

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