Khoresh-e Holu – Persian Peach Stew with Chicken

2 pounds boneless skinless chicken breasts, cut into 2-inch pieces
4 firm, slightly under-ripe yellow peaches, peel, remove the pits and cut into slices
4 dried peaches, cut in half
3 garlic cloves, minced
2 tablespoons freshly squeezed lime juice
1 teaspoon turmeric
1 large yellow onion
1 tablespoon brown sugar
1/3 teaspoon cinnamon
1/3 teaspoon ground cardamom
Salt and pepper to taste
Vegetable oil or olive oil

1. Heat 3 tablespoons oil in a pan, add the thinly sliced onion and fly until light brown, medium-high heat.
2. Add the minced garlic and turmeric and fly for 2 minutes.
3. Add the chicken, 1/2 teaspoon salt, 1/4 teaspoon black pepper and fly until the chicken is no longer pink in the center.
4. Add the dried peaches, cardamom and stir it.
5. Add water to cover the chicken pieces. Bring to a boil, reduce heat and cover and cook for 40 minutes.
6. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the sliced peaches and fly lightly on both sides for a couple of minutes.
7. Add the sliced peaches to the pot with the chicken.
8. Add cinnamon, lime juice and sugar, stir gently, cover and simmer for another 15-20 minutes over medium-low heat. Taste and adjust the seasoning.