I Made It!
Inspired by the film, I decided I pretty much had to sit down and make
poulet aux prunes, or “chicken with plums”, in English. The toughest part here is going to be getting Persian saffron at your local Middle Eastern market, if you’re lucky enough to have one nearby. If not, the common Spanish version available in the supermarket will suffice. Either way, it might be the most expensive ingredient in the recipe.
Rinse and dry some chicken thighs; one and a half to two pounds if you get skinless and boneless, two to three if you get skin-on and bone-in. Place on a plate lined with paper towels, season on both sides with salt and let sit for now.
Meanwhile, heat two tablespoons of vegetable oil in a dutch oven over medium heat. Chop up a medium onion and sautée it when the oil is hot, until the onion starts to turn translucent. Stir in a teaspoon of turmeric and cook for another minute or so.
Then add the chicken, cover, and cook for about five minutes, turn, and cook covered for a few minutes more. Add a cup and a half of water and a tablespoon of tomato paste, and bring to a simmer for about ten more minutes.
Cut about ten prunes in half and add to the pot, along with a half teaspoon of saffron. Cover and let cook for about fifty minutes until the chicken cooks through. If on the bone, it should be visibly pulling away, and you can pull it off before serving with plenty of basmati rice.