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Khoresh-e Morgh-o Alu (Chicken & Prune Stew)

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      Title: KHORESH-E MORGH-O ALU (CHICKEN & PRUNE STEW)
 Categories: Poultry
      Yield: 6 Servings
 
      2 lb Chicken or turkey parts,
           -with the fat and skin
           -removed
    1/2 c  Pitted prunes, diced
    1/4 c  Lemon juice
      2 ts Turmeric
           Lots of mixed diced
           -vegetables, such as onions,
           -carrots, potatoes, and
           -turnip
 
  **  Procedure  **
  
  1) Place the poultry, prunes, and turmeric at the
  bottom of a large (about 4 litre or 4 quart) slow
  cooker or crock pot.
  
  2) Fill the pot to no closer than 3 cm (1 inch) of the
  top, with the diced vegetables. Then fill with cold
  water until the vegetables are covered.
  
  3) Cook on high for 1 1/2 hours. Then cook on low for
  about 8 hours.
  
  4) Just before serving, mix in the lemon juice and
  remove the bones.
  
  :          **  Variations  **
  
  Replace the prunes with other dried fruit, such as
  apricots or raisins. Replace the turmeric with 2
  teaspoons of cinnamon.
  
  Contributed by: Walter Brown, ab684 August, 1994
 
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