Recipes

Slow Cooker Persian Peach and Chicken Stew

Turn ripe peaches into an addictive, sweet-and-sour chicken stew
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100% would make again
Slow Cooker Peach and Chicken Stew Recipe
Photo: Jake Cohen/Tasting Table

A Persian khoresh, the Farsi term for “stew,” typically highlights one vegetable cooking slowly with aromatic spices and meat to make a rich and hearty stew. However, this dish, khoresh-e holu, highlights peaches instead, cooking them with turmeric and chicken to make a sweet-and-sour dish, perfect to beat the summer heat (although it’s great year-round). The best part is this dish comes together in a slow cooker, so you don’t even have to turn on the stove.

This recipe really is foolproof, but you do have to pick ripe peaches to provide the sweetness in the dish. And because the stew is so easy, we encourage you to get creative with your rice. Amp it up with Persian flavors like saffron for the perfect accompaniment to your khoresh.

Check out our favorite stone fruit recipes.

Slow Cooker Persian Peach and Chicken Stew (Khoresh-e Holu)

Recipe from the Tasting Table Test Kitchen

Yield: 6 to 8 servings

Prep Time: 15 minutes

Cook Time: 2 hours and 30 minutes

Total Time: 2 hours and 45 minutes

Ingredients

3 pounds boneless, skinless chicken thighs, cut into 2-inch pieces

¼ cup lime juice

2 tablespoons olive oil

2 tablespoons pomegranate molasses

1 teaspoon ground turmeric

1 teaspoon ground coriander

½ teaspoon ground cumin

½ teaspoon ground cardamom

¼ teaspoon ground cinnamon

4 scallions, thinly sliced

3 garlic cloves, minced

1 yellow onion, finely chopped

Kosher salt, to taste

2 pounds (5 medium) yellow peaches, pitted and cut into eighths

Rice, for serving

Directions

Place all of the ingredients, except the peaches, into a slow cooker and mix to incorporate. Cook on high for 2 hours. Add the peaches and cook until the chicken is fully cooked and the peaches are tender, 30 minutes more. Season with salt, then serve with rice.

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