Khorak-e Morgh - Chicken with Green Beans and Carrots

I sometimes fall into the trap of making the same kind of food one time too many. Don’t you think most of us have a set rotation of favorite dishes we return to? If you give me chicken, the first thing I want to make is salad olivieh! But this time, I resisted the temptation of cooking the same thing over and over. Instead, I made this wonderful chicken dish with green beans, carrots, and tomatoes. خوراک مرغ Khorak-e Morgh is an easy, comforting, and delicious one-skillet meal.

Khorak-e Morgh 

Ingredients

Serves 4

-2 pounds skinless chicken, cut into pieces
-2 cups of fresh green beans, trimmed and cut into 1-2 inch pieces
-2 large carrots, sliced
-2 medium tomatoes, sliced
-2 large potatoes, sliced
-1 large onion, sliced
-A handful of dried plums

-2-3 limoo amani (dried limes)
-4 cloves of garlic, chopped
-1 (8-ounce) can tomato sauce
-1/2 teaspoon turmeric
-A dash of  cinnamon

-A pinch of red pepper
-Juice of 1 lime
-Salt and pepper to taste

-Olive oil

Method:

1. In a large saucepan, sauté the onions in 2-3 tablespoons of oil over medium heat until translucent. Add the garlic and saute for another 2-3 minutes. Add turmeric and a pinch of salt, and stir well. 
2. Add the chicken pieces to the pan and fry on both sides. Season with salt and pepper. 
3. Add the tomato sauce and 1 cup of water. Lower the heat, cover, and cook for about 20 minutes. 
4. Add the green beans, carrots, tomatoes, potatoes, cinnamon, and dried lime or lemon juice. 
5. Cover and cook for another 40 minutes over medium to low heat. 
6. This dish could also be made in the oven. After browning the chicken in the pan, transfer everything to an ovenproof dish. Add all vegetables, spices, and tomato sauce, cover with foil, and bake at 350 degrees Fahrenheit for about 1 hour or until the chicken is fully cooked.
7. Add the prunes near the end of cooking. Taste and adjust the seasoning

Serve with warm bread or rice, fresh herbs, and torshi.

Enjoy!