Jardalu Chicken

1/2 lb Chicken thighs cut into small bite size pieces
2 Onions finely sliced
3 tsps ginger garlic paste
1/4 tsp caraway seeds
1/2 tsp Mace / Javentri
Salt to taste
2 tbsp Canola Oil
10 Jardalu (dried apricots) soaked in hot water for 15 minutes
7 Jujubee – Chinese Date, Fructus Jujubae, 大枣)

Marinate chicken in ginger garlic paste. Keep for 1 hour.
Fry onion and brown
Add Chicken and saute
Add all spices and cover and cook till Chicken is done.
Add Jardalu and Jujubee, cook 2 minutes till water is evaporated and oil floats on top.
Cover and keep.
Serve hot with pickle of your choice. I prefer Methia.

ParsiCuisine.com

Published Author of Parsi Cuisine Cookbooks on Amazon. Rita is a Parsi Zoroastrian, living in USA and cooking Parsi Foods and software development for this website. Rita has maintained this website since 1999. With roots from Ahmedabad, Navsari, Mumbai, Surat, India. Rita has created recipes that work in USA, UK, Australia and globally!