Khoresht-e Kuku-e-Morg

1 whole chicken
6 eggs
2 1/2 heaping tablespoons flour
1/2 teaspoon turmeric
salt, black pepper
1/8 teaspoon red pepper
1 can tomato paste
1 cup verjuice (sour grape juice)
1/4 cup shortening

Clean and quarter the chicken.  Place in large pot with 3 cups of water, salt (to taste), and red pepper and boil until the chicken is so tender it falls off the bones.  Remove the chicken from the broth and set aside to cool.

Add the tomato paste, sour grape juice, salt and black pepper to taste to the chicken broth and put back on the fire.  When the sauce comes to a boil, cover the pot and lower the fire so that it gently simmers. When the chicken is cool enough to handle, remove the meat from the bones.  Discard the skin and bones.  Shred the meat by hand into a large bowl.  Add 1 1/2 tablespoons of flour, turmeric, and salt and black pepper to taste.  Mix well.  Add the eggs and again mix well.

Heat the shortening in a large frying pan.  Add 1 tablespoon flour to the hot shortening and stir.  Pour the chicken mixture into the frying pan and cover with a lid.  Lower to fire to medium low.  When the bottom side has turned a crispy, golden-brown color, quarter the Kuku and turn it, over to brown the other side.  When both sides have browned, cut the Kuku into 3″ squares and place into the sauce.  Cook 1/2 hour longer.

Garnish with small fried potatoes and serve with plain rice.

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