Persian Chicken recipe
This Persian Chicken recipe features tender chicken pieces coated in turmeric and saffron for a cozy dinner.
Equipment
- oven
- baking dish
- Mixing bowl
Ingredients
- 2 pounds chicken a mix of thighs and drumsticks
- 1 large onion chopped
- 2 cloves garlic minced
- 13.5 ounces canned tomatoes
- 0.5 teaspoon turmeric
- 0.5 teaspoon pure saffron
- 0.5 teaspoon Salt
- 0.5 cup chicken broth
- 1 teaspoon butter
Instructions
- Preheat the oven to 150C/300F. Grease a large baking dish generously with butter or oil.
- In a large mixing bowl, combine the chicken, onions, minced garlic and mix well. Stir through the diced tomatoes. Add in the turmeric, saffron, and salt and mix until fully incorporated.
- Add the chicken mixture to the greased baking dish. Gently pour the chicken stock over the chicken mixture evenly. Place in the oven and cook for approximately 45 minutes, or until the chicken reaches an internal temperature of 165F.
- Remove from oven and cover with tin foil for 10 minutes to rest before serving.
Notes
Elevate the marinade with lemon juice or cinnamon. Let the chicken marinate for up to 4 hours for better flavor. Garnish with toasted pistachios or walnuts and serve with basmati rice and a fresh salad. Store leftovers in an airtight container for up to 4 days or freeze for up to 4 months. Reheat in a preheated oven or microwave until warm.
Nutrition
Serving: 1servingCalories: 283kcalCarbohydrates: 6gProtein: 20gFat: 20gSodium: 322mgPotassium: 422mgFiber: 1gSugar: 3gVitamin A: 208IUVitamin C: 6mgCalcium: 32mgIron: 2mg
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