Savory Persian Chicken That's Bursting with Flavor Joy

This Persian Chicken recipe is a flavorful celebration of spices and dried fruits that’s easy to prepare and nutritionally wholesome.

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Prep Time 15

Cook Time 1

Resting Time 10

Total Time 1 25

Servings: 4 pieces

Course: Dinner

Cuisine: Persian

Calories: 420

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

4 pieces Chicken (bone-in thighs or drumsticks) Choose bone-in thighs or drumsticks for moist and tender results.

For the Spice Mixture

1 tsp Turmeric powder Adds a lovely golden hue and earthy taste.
1 tsp Ground cumin Provides a warm, nutty flavor.
1 tsp Ground cinnamon Balances savory notes with subtle sweetness.
1 tsp Black pepper A dash of mild heat.
1 tbsp Salt Adjust to taste; use kosher or sea salt for best results.

For the Aromatics

1 large Onion (sliced) Sauté until golden to deepen flavor.
3 cloves Garlic (minced) Imparts a fragrant aroma.

For the Cooking Base

2 tbsp Olive oil Ideal for sautéing; can substitute with canola oil.
1 cup Chicken broth Adds depth; consider low-sodium.
2 tbsp Fresh lemon juice Brightens the dish; fresh is best.

For Sweetness and Texture

1 cup Dried apricots or prunes Offers sweet contrast; mix both for flavor.
½ cup Toasted almond slivers Adds crunch; can replace with pine nuts or walnuts.

For Garnish

Fresh parsley or cilantro Provides a vibrant finish.

Equipment

Large heavy-bottomed skillet

Method

Step-by-Step Instructions for Persian Chicken

Begin by rinsing and thoroughly drying the chicken pieces with paper towels.
In a large skillet, heat 2 tablespoons of olive oil over medium heat, add sliced onion and sauté about 8-10 minutes until golden brown.
Add minced garlic, turmeric powder, ground cumin, ground cinnamon, black pepper, and salt, stir well and sauté for 2-3 minutes.
Increase heat to medium-high, add chicken pieces skin-side down, sear each side for approximately 5 minutes until golden-brown.
Pour in 2 tablespoons of lemon juice and scrape the bottom of the skillet.
Add 1 cup of chicken broth and mix in 1 cup of dried apricots or prunes; bring to a gentle simmer.
Reduce heat to low, cover the skillet and let simmer for approximately 40 minutes.
After 40 minutes, stir in ½ cup of toasted almond slivers and cook uncovered for an additional 5-10 minutes.
After cooking, remove from heat and let the Persian Chicken rest for 10 minutes.
Plate chicken with the sauce and garnish with fresh parsley or cilantro.

Nutrition

Serving: 1pieceCalories: 420kcalCarbohydrates: 22gProtein: 34gFat: 24gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 100mgSodium: 800mgPotassium: 400mgFiber: 3gSugar: 5gVitamin A: 600IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

This dish is a comforting hug in a plate, perfect for family gatherings or dinner parties.

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