Persian Chicken
Indulge in the vibrant flavors of Persian Chicken, a remarkable dish that harmoniously blends fragrant spices and sweet dried fruits. Perfect for family dinners or festive gatherings, this recipe brings the taste of Middle Eastern cuisine to your table with ease. The tender chicken is infused with aromatic herbs like turmeric and cumin, while the dried apricots add a delightful sweetness, creating an unforgettable dining experience. With its stunning presentation and wholesome ingredients, this dish not only impresses the palate but also nourishes the body.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Middle Eastern
Ingredients
Scale
- 4 pieces of chicken (legs or thighs preferred)
- 1 large onion, sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon black pepper
- 1 tablespoon salt (adjust to taste)
- 2 tablespoons fresh lemon juice
- 1 cup chicken broth
- 1 cup dried apricots or prunes (or a mix)
- ½ cup toasted almond slivers
- Fresh parsley or cilantro for garnish
Instructions
- Rinse chicken under cold water and pat dry.
- Heat olive oil in a large skillet over medium heat; sauté sliced onions until golden brown.
- Add minced garlic and spices; cook until fragrant.
- Brown the chicken on each side until golden.
- Deglaze with lemon juice; scrape flavorful bits from the pan.
- Add chicken broth and dried fruits; bring to a simmer.
- Cover and cook on low heat for about 40 minutes.
- Stir in toasted almond slivers; cook until sauce thickens.
- Let chicken rest for 10 minutes before serving.
- Garnish with fresh herbs and serve.
Nutrition
- Serving Size: 1 piece of chicken with sauce (200g)
- Calories: 370
- Sugar: 24g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 90mg