1 1/2 pounds chicken legs, skinless; cut up and defatted <BR>2 tablespoons olive oil<BR> 2 medium onions -- peel thinly slice <BR>1 teaspoon salt <BR>1/4 teaspoon freshly ground black pepper <BR>1/2 teaspoon ground saffron dissolved in 2 tablespoons hot water <br><br>1/4 teaspoon turmeric <BR>3 cups chopped fresh parsley <BR>1/2 cup chopped fresh mint <BR>5 tablespoons fresh lime juice <BR>1 pound fresh artichoke hearts
STEP #1 - Heat a non-stick saute pan and lightly brown chicken. Add 1 tablespoon oil and the onion. Fry over medium heat, stirring occasionally, for 20 minutes or until onion becomes translucent. Add salt, pepper, saffron water, and turmeric. Pour in 1 1/2 cups water. Cover and simmer over low heat for 30 minutes, stirring occasionally. <BR><BR>STEP #2 - In a non-stick skillet, fry the parsley and mint in 1 tablespoon oil over medium heat for 10 minutes and add to the chicken. <BR><BR>STEP #3 - Add lime juice and the artichoke hearts to the chicken. Cover and simmer for 40 to 55 minutes over low heat. <BR><BR>STEP #4 - Check to see if the artichoke hearts are tender. Taste the khoresh and adjust seasoning. Transfer it to a deep casserole. Cover and place in a warm oven until ready to serve. <BR><BR>STEP #5 - Serve hot from the same dish with steamed basmati; cook it very slowly with a very tight fitting lid. Add salt to water to help rice withstand a longer cooking time. <br><br><br><br>VARIATIONS: For *ab ghureh* substitute 3/4 cup unripe grape juice for the lime juice. Frozen (2 9-oz pkgs) or bottled artichokes may be substituted. Drain well. If pre-cooked, adjust cooking time, adding artichoke hearts when appropriate to step 3. Chicken can be replaced with 1 pound lean stew meat such as lamb, veal or beef, cut into 1 inch cubes. In step 1, increase water to 2-1/2 cups; and simmer for 55 minutes instead of 30 minutes.