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Iran Chicken and Prune Stew
2 pounds skinless turkey -- various parts or chicken
1/2 cup prunes -- pitted and diced
1/4 cup lemon juice
2 teaspoons turmeric
lots of mixed diced vegetables -- onions -- carrots, potatoes -- and turnip
1) Place the poultry, prunes, and turmeric at the bottom of a large (about 4 litre or 4 quart) slow cooker.
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. Makes 6-8 servings.
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