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

Directions

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 1½ hours. Then cook on low for about 8 hours.

4) Just before serving, mix in the lemon juice and remove the bones.