Savory Persian Chicken
A vibrant and flavorful Persian dish combining tender chicken with aromatic spices and sweet dried fruits, perfect for gatherings.
Ingredients
Main Ingredients
- 4 pieces Chicken (bone-in thighs or drumsticks)
- 1 tsp Turmeric powder
- 1 tsp Ground cumin
- 1 tsp Ground cinnamon
- 1 tsp Black pepper
- 1 tbsp Salt (kosher or sea salt) adjust to taste
- 1 large Onion (sliced)
- 3 cloves Garlic (minced)
- 2 tbsp Olive oil (or canola oil) as an alternative
- 1 cup Chicken broth (low-sodium) opt for low-sodium
- 2 tbsp Fresh lemon juice
- 1 cup Dried apricots or prunes or a combination of both
- ½ cup Toasted almond slivers consider pine nuts or walnuts as alternatives
- Fresh parsley or cilantro for garnishing
Instructions
Preparation
- In a bowl, mix turmeric powder, ground cumin, ground cinnamon, black pepper, and salt. Rub this spice mixture all over the chicken pieces and let marinate for at least 30 minutes or up to overnight in the refrigerator.
- In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the sliced onion and sauté until golden and caramelized, about 5-7 minutes. Add minced garlic and sauté for an additional minute.
Cooking
- Push the onions to the sides and place the marinated chicken in the center. Sear the chicken pieces for about 3-4 minutes per side until golden brown.
- Pour in the chicken broth and fresh lemon juice. Stir in the dried apricots or prunes. Bring to a gentle boil, then lower the heat to a simmer, cover the pot, and cook for about 45 minutes or until the chicken is tender.
- Remove the lid and let it simmer uncovered for another 10 minutes to thicken the sauce. Sprinkle toasted almond slivers over the chicken before serving.
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Notes
Serve the dish on a large platter adorned with fresh herbs and fluffy rice. It can be made a day in advance for deeper flavors and reheated before serving.