Persian Chicken: An Amazing Ultimate Recipe You Must Try Recipe
Introduction
This Persian Chicken recipe offers a delightful blend of warm spices, tender chicken, and sweet apricots for a unique and comforting meal. It’s a beautiful balance of savory and sweet flavors that will surely impress your family and guests.
Ingredients
- 4 chicken thighs, bone-in and skinless
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 teaspoon turmeric powder
- 1 teaspoon cinnamon powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- Salt and pepper to taste
- 2 cups chicken broth or water
- 1 cup dried apricots, halved
- 1 cup slivered almonds or walnuts
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Step 1: In a large bowl, season the chicken thighs with turmeric, cumin, coriander, cinnamon, salt, and pepper. Let them marinate for at least 15 minutes.
- Step 2: Heat the vegetable oil in a large skillet or Dutch oven over medium heat. Add the chopped onions and sauté until golden brown, about 5 to 7 minutes.
- Step 3: Stir in the minced garlic and cook for another minute until fragrant.
- Step 4: Add the marinated chicken thighs to the skillet and brown them on all sides, about 6 to 8 minutes.
- Step 5: Pour in the chicken broth or water and bring the mixture to a gentle boil.
- Step 6: Once boiling, stir in the dried apricots and slivered almonds or walnuts.
- Step 7: Reduce the heat to low, cover the skillet, and let it simmer for about 45 minutes, or until the chicken is tender and fully cooked.
- Step 8: Taste and adjust seasoning if needed. Garnish with fresh parsley before serving.
Tips & Variations
- For extra richness, you can toast the almonds or walnuts lightly before adding them to enhance their flavor.
- Serve this dish over saffron rice or with warm flatbreads to soak up the delicious sauce.
- If you prefer, substitute dried apricots with dried figs or raisins for a different fruity sweetness.
Storage
Store leftover Persian Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. This dish also freezes well; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use boneless chicken instead of bone-in?
Yes, boneless chicken thighs or breasts can be used, but cooking time may be shorter. Keep an eye to avoid overcooking and drying the meat.
What can I substitute if I don’t have dried apricots?
If you don’t have dried apricots, dried figs, raisins, or even chopped dried dates work well and provide a similar sweet flavor contrast in the dish.
Print
Persian Chicken: An Amazing Ultimate Recipe You Must Try Recipe
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
Description
This Persian Chicken recipe offers a delightful blend of aromatic spices, tender chicken thighs, and the sweetness of dried apricots balanced with crunchy nuts. Slow simmered to perfection, it creates a rich, flavorful dish that embodies the essence of traditional Persian cooking. It’s an easy yet impressive meal that brings warmth and exotic flavors to your dining table.
Ingredients
Chicken and Marinade
- 4 chicken thighs, bone-in and skinless
- 1 teaspoon turmeric powder
- 1 teaspoon cinnamon powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- Salt and pepper to taste
Vegetables and Aromatics
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
Other Ingredients
- 2 tablespoons vegetable oil
- 2 cups chicken broth or water
- 1 cup dried apricots, halved
- 1 cup slivered almonds or walnuts
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Marinate Chicken: In a large bowl, season the chicken thighs with turmeric, cumin, coriander, cinnamon, salt, and pepper. Mix well to ensure the spices coat the chicken evenly and let it marinate for at least 15 minutes to enhance flavor.
- Sauté Onions: Heat vegetable oil in a large skillet or Dutch oven over medium heat. Add the finely chopped onions and sauté them until they become golden brown, which should take about 5 to 7 minutes. This step builds a flavorful base for the dish.
- Add Garlic: Stir in the minced garlic to the onions and continue to sauté for another minute until the garlic becomes fragrant, deepening the aroma of the dish.
- Brown the Chicken: Add the marinated chicken thighs to the skillet, cooking them on all sides until they develop a golden brown crust. This should take approximately 6 to 8 minutes and adds depth of flavor through caramelization.
- Add Liquid: Pour the chicken broth or water into the skillet. Bring the mixture to a gentle boil, which helps to blend the flavors and begin the cooking process of the chicken thoroughly.
- Incorporate Fruit and Nuts: Once boiling, stir in the dried apricots and slivered almonds or walnuts. The apricots provide a natural sweetness while the nuts add texture and richness to the dish.
- Simmer: Reduce heat to low, cover the skillet, and let the chicken simmer gently for about 45 minutes, or until it is tender and cooked through. This slow cooking allows flavors to meld perfectly and the chicken to remain juicy.
- Adjust Seasoning: Taste the sauce and adjust salt and pepper as needed to balance the flavors according to your preference.
- Serve: Garnish the finished dish with chopped fresh parsley before serving to add a fresh, vibrant touch to this comforting Persian classic.
Notes
- For a richer flavor, use chicken broth instead of water.
- You can substitute walnuts for almonds or use a mix for different textures.
- If you prefer a thicker sauce, cook uncovered for the last 10 minutes.
- Serve this dish with basmati rice or Persian saffron rice for an authentic experience.
- Marinating longer, up to a few hours, will intensify the spice flavors in the chicken.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Persian
Keywords: Persian chicken, chicken thighs, apricot chicken, Persian recipe, slow simmer chicken, spiced chicken, Middle Eastern chicken dish
