Description
Delight in the melodious symphony of flavors with this aromatic Persian Chicken recipe that awakens your senses.
Ingredients
Scale
- 4 chicken thighs or legs
- 1 large onion, thinly sliced
- 3 garlic cloves, minced
- 2 tbsp olive oil
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp cinnamon
- 1 tsp black pepper
- 1 tbsp salt (adjust to taste)
- 2 tbsp 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
- Start by rinsing the chicken thighs or legs under cold water. Pat them thoroughly dry with paper towels to ensure a crisp sear later on.
- In a large skillet, heat olive oil over medium flame. Add thinly sliced onions and cook them gently until they turn a luscious golden hue.
- Next, stir in the minced garlic along with aromatic spices—turmeric, cumin, cinnamon, black pepper, and salt.
- Turn up the heat and introduce your chicken to the skillet. Sear each piece until both sides are golden brown.
- Pour in the lemon juice to deglaze the skillet, scraping up any browned bits from the pan’s bottom.
- Pour the chicken broth into the skillet and then introduce the dried apricots or prunes.
- Cover the skillet and reduce the heat to low. Let it cook gently for about 40 minutes.
- Remove the cover, add in the toasted almond slivers, and continue cooking for another 5 to 10 minutes.
- Once cooked, let the chicken rest in the skillet for 10 minutes.
- Transfer the chicken to a serving dish, sprinkle with your choice of fresh parsley or cilantro, and serve hot.
Notes
Ensure the chicken is evenly browned before proceeding with the sauce to enhance the overall flavor.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 900 mg
- Protein: 30 g