Chicken Armenian
Immerse yourself in the rich, aromatic flavors of Chicken Armenian, a comforting one-pot dish that combines tender, golden-brown chicken thighs with a luscious spiced tomato-onion sauce. Highlighting warm Armenian-inspired spices like cumin, coriander, paprika, and a hint of cinnamon, this recipe balances savory and subtly sweet notes with a bright pop of lemon juice. Caramelized onions and garlic create the perfect flavor base, while the slow simmer ensures the chicken is juicy and infused with the sauce’s bold essence. Serve this hearty, gluten-free meal over fluffy rice or with warm flatbread for a satisfying, flavor-packed dinner that’s perfect for any occasion. Ready in just an hour, this dish is an easy way to bring the authentic taste of Armenia to your table.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 3 tablespoons Olive oil
- 2 large Yellow onions
- 4 large Garlic cloves
- 2 tablespoons Tomato paste
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 0.5 teaspoon Cinnamon
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 1 cup Chicken broth
- 2 tablespoons Lemon juice
- 2 tablespoons Fresh parsley
- Cooked rice or flatbread (for serving)
Instructions
1. Prepare the ingredients: Thinly slice the onions, mince the garlic, and chop the parsley for garnish.
2. Heat a large skillet or Dutch oven over medium-high heat. Add 2 tablespoons of olive oil.
3. Season the chicken thighs with 1 teaspoon of salt and 1/4 teaspoon of black pepper. Sear the chicken in the hot oil, skin-side down, until golden brown, about 5 minutes. Flip and brown the other side for 3–4 minutes. Remove the chicken and set aside.
4. Lower the heat to medium. Add the remaining 1 tablespoon of olive oil to the skillet. Add the sliced onions and cook, stirring occasionally, until they are softened and caramelized, about 15 minutes.
5. Add the minced garlic and cook for 1 more minute until fragrant.
6. Stir in the tomato paste, ground cumin, coriander, paprika, and cinnamon. Cook for 2–3 minutes to allow the spices to bloom and the tomato paste to deepen in flavor.
7. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer.
8. Return the chicken thighs to the skillet, skin-side up. Spoon some of the sauce over the chicken. Cover the pan and simmer on low heat for 25–30 minutes, until the chicken is fully cooked and tender.
9. Taste the sauce and adjust seasoning with additional salt or pepper if needed.
10. Garnish with fresh parsley and serve warm over cooked rice or with flatbread on the side.
Nutrition Facts
Calories |
522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.3 g | 47% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 981 mg | 43% | |
| Total Carbohydrate | 19.4 g | 7% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 4.8 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 69 mg | 5% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 582 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
