Description
Persian Chicken brings Middle Eastern flavors dancing right to your dinner table, delivering a delicious blend of aromatic spices and tender meat that will have your family asking for seconds.
Ingredients
Scale
Main Protein:
- 4 Chicken (bone-in thighs or drumsticks)
Spices and Seasonings:
- 1 tablespoon Salt
- 1 teaspoon Turmeric powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground cinnamon
- 1 teaspoon Black pepper
Aromatics and Liquids:
- 1 large Onion
- 3 cloves Garlic
- 2 tablespoons Olive oil
- 1 cup Chicken broth
- 2 tablespoons Fresh lemon juice
Dried Fruits and Nuts:
- 1 cup Dried apricots or prunes
- 0.5 cup Toasted almond slivers
Garnish:
- Fresh parsley or cilantro
Instructions
- Pat 4 chicken pieces completely dry with paper towels to ensure excellent browning.
- Heat 2 tablespoons olive oil in a large skillet over medium temperature, warming for 2 minutes.
- Add sliced onion and cook for 8-10 minutes until deep golden brown, stirring occasionally.
- Sprinkle 3 minced garlic cloves, 1 teaspoon each of turmeric, cumin, cinnamon, and 1 teaspoon black pepper into skillet.
- Stir spices with onions for 2-3 minutes until fragrant and your kitchen smells delicious.
- Increase heat to medium-high and place chicken pieces skin-side down in skillet.
- Sear chicken for 5 minutes per side until surfaces turn rich golden brown.
- Pour 2 tablespoons fresh lemon juice into skillet, scraping bottom to release browned bits.
- Add 1 cup chicken broth and 1 cup dried apricots, bringing liquid to a gentle simmer.
- Reduce heat to low, cover skillet, and let chicken cook for 40 minutes.
- Uncover and sprinkle ½ cup toasted almonds over chicken.
- Cook uncovered for additional 5-10 minutes until sauce slightly thickens.
- Remove from heat and let chicken rest 10 minutes before serving.
- Transfer chicken to serving plate, spooning sauce and dried fruit around pieces.
- Garnish with fresh chopped parsley or cilantro just before serving.
Notes
- Use a heavy-bottomed skillet for even heat distribution and better caramelization of onions and chicken.
- Patting chicken pieces dry before searing ensures a crisp, golden-brown exterior that locks in moisture.
- When toasting almond slivers, watch carefully and stir frequently to prevent burning, which can make them bitter.
- For a lower-carb version, replace dried fruit with roasted bell peppers or swap chicken pieces with bone-in thighs for richer flavor.
- Prep Time: 10 minutes
- Cook Time: 1 hour - 1 hour 5 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Persian
Nutrition
- Serving Size: 4
- Calories: 372 kcal
- Sugar: 18 g
- Sodium: 1073 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 95 mg