Khoresh-E Morgh-O Alu (Chicken & Prune Stew)

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