Description
Persian chicken brings aromatic spices and tender meat to your dinner table with a delightful blend of traditional Middle Eastern flavors that will transport your taste buds straight to Iran.
Ingredients
Scale
Main Ingredients:
- 4 Chicken Thighs
- 1 cup Dried Apricots
- 1 cup Chicken Broth
- 1 medium Onion
Supporting Ingredients:
- 3 cloves Garlic
- 1 teaspoon Turmeric Powder
- 1 teaspoon Cinnamon Powder
- 1 teaspoon Cumin Powder
- 1 teaspoon Coriander Powder
- ½ cup Slivered Almonds
- ¼ cup Fresh Parsley
Finishing Ingredients:
- 2 tablespoons Vegetable Oil
- Salt
- Pepper
Instructions
- Mix 1 teaspoon each of turmeric, cumin, coriander, and cinnamon with salt and pepper. Coat 4 chicken thighs thoroughly with this spice blend. Let the meat rest for 15 minutes to absorb the rich flavors.
- Warm 2 tablespoons vegetable oil in a large skillet over medium heat. Dice 1 medium onion and sauté until golden brown, approximately 6 minutes.
- Mince 3 garlic cloves and add them to the onions. Cook for 45 seconds until the aroma fills your kitchen.
- Transfer the seasoned chicken thighs into the skillet. Brown each piece for 4-5 minutes per side, creating a beautiful caramelized exterior.
- Pour 1 cup chicken broth into the skillet. The liquid should cover approximately half the chicken pieces.
- Scatter 1 cup dried apricots and ½ cup slivered almonds around the chicken. Gently press them into the liquid.
- Reduce heat to low. Cover the skillet and simmer for 40-45 minutes at 325°F, allowing the chicken to become tender and the fruits to soften.
- Check the chicken’s internal temperature, ensuring it reaches 165°F. Taste and sprinkle additional salt or pepper if needed.
- Chop ¼ cup fresh parsley. Sprinkle over the dish just before serving for a fresh, bright garnish.
Notes
- Marinate chicken thoroughly to allow spices to deeply infuse the meat, giving richer flavor complexity.
- Toast nuts briefly before adding to enhance their nutty essence and prevent blandness.
- Choose bone-in chicken thighs for more moisture and deeper taste compared to boneless cuts.
- Substitute vegetable broth for a vegetarian version, keeping the same aromatic spice profile.
- Prep Time: 15 minutes
- Cook Time: 1 hour 2 minutes - 1 hour 6 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Persian
Nutrition
- Serving Size: 4
- Calories: 280 kcal
- Sugar: 12 g
- Sodium: 230 mg
- Fat: 16 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 11.5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 23 g
- Cholesterol: 90 mg