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Persian Chicken: with 7 Exquisite Flavors

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  • Author: Emily
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 4 servings 1x
  • Category: Main-course
  • Method: Stovetop
  • Cuisine: Persian
  • Diet: Halal

Description

This Persian Chicken recipe combines 7 exquisite flavors to create a savory and aromatic dish that is sure to impress. The blend of turmeric, cumin, cinnamon, and other spices, along with the sweetness of dried apricots or prunes, creates a unique and delicious flavor profile.


Ingredients

Units Scale

Main Ingredients:

  • 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)
  • 1/2 cup toasted almond slivers
  • Fresh parsley or cilantro for garnish

Instructions

  1. Marinate the chicken: Combine chicken pieces with onion, garlic, olive oil, turmeric, cumin, cinnamon, black pepper, salt, and lemon juice in a bowl. Let it marinate for at least 30 minutes.
  2. Cook the chicken: In a large skillet, brown the chicken on all sides. Add chicken broth and dried apricots/prunes. Simmer until chicken is cooked through.
  3. Finish and serve: Sprinkle with toasted almond slivers and garnish with fresh parsley or cilantro before serving.

Notes

  • You can substitute dried apricots or prunes with other dried fruits like raisins or dates for a different flavor.
  • Adjust the amount of salt according to your preference.

Nutrition

  • Serving Size: 1 serving
  • Calories: ~350 kcal
  • Sugar: 15 g
  • Sodium: 800 mg
  • Fat: 20 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 25 g
  • Fiber: 5 g
  • Protein: 25 g
  • Cholesterol: 90 mg