North Central Seniors

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Khoresht Fesenjan ( Hennie's version of Persian stew, Oct. 27, 2017)

Khoresht Fesenjan ( my version of Persian stew)


1 md. onion diced
1 c pitted dates
1c craisins
1 c small fresh tomatoes
2 Bay leaves
2 cloves of garlic sliced
1 tsp cumin
1 carton of low sodium chicken stock
2 lbs boneless, skinless chicken thighs
1 15 oz can of black beans - rinsed.
1-2 tbsp. turmeric
Pepper and salt

Get out your crockpot:

Toss in:

the onion, the pitted dates, the craisins, the tomatoes, the bay leaves, the garlic, the cumin and the chicken broth.

Turn on High for about 2 hours and then on Low for 6 hours.

Now take the chicken thighs and cut them into bite-sized pieces. Put them in a oven proof bowl and rub them with pepper and turmeric. Salt if you wish. Make sure they’re all well coated. Put the chicken in a 400 F oven and cook for 45 minutes. Add to the crockpot.

About 2 hours before eating add the black beans and heat through. Dig out the bay leaves. Serve over a bed of rice and enjoy.