Orange Chicken Koresh Iranian
Indulge in the rich and citrusy flavors of Iranian cuisine with Orange Chicken Koresh, a fragrant stew that perfectly balances sweet and savory elements. This dish features tender chicken thighs or drumsticks simmered to perfection in a vibrant sauce of freshly squeezed orange juice, aromatic spices like turmeric, cinnamon, and cumin, and a touch of saffron for luxurious depth. The inclusion of orange zest gives the koresh a bright, zesty aroma, while a hint of sugar enhances its delicate sweetness. Finished with a garnish of fresh parsley, this comforting dish pairs wonderfully with steamed basmati or saffron rice, making it a delightful choice for an exotic yet approachable weeknight dinner or a unique addition to your Middle Eastern feast.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs or drumsticks
- 1.5 cups Orange juice (freshly squeezed)
- 1 tablespoon Orange zest
- 1 large Onion (finely chopped)
- 3 cloves Garlic cloves (minced)
- 1 teaspoon Turmeric powder
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Sugar
- 0.25 teaspoon Saffron (optional, dissolved in 2 tablespoons of warm water)
- 3 tablespoons Vegetable oil
- 1 cup Water
- 2 tablespoons Fresh parsley (for garnish)
Instructions
Heat 2 tablespoons of vegetable oil in a large, heavy-bottomed pot over medium heat. Add the chicken pieces and brown them on both sides, about 4-5 minutes per side. Remove the chicken from the pot and set it aside.
In the same pot, add the remaining 1 tablespoon of vegetable oil. Sauté the finely chopped onion until it is soft and golden, about 5-7 minutes.
Add the minced garlic, turmeric, ground cinnamon, and ground cumin to the onions. Stir for 1-2 minutes until the spices become fragrant.
Return the browned chicken pieces to the pot. Season with salt and black pepper, and gently toss to coat the chicken in the spice mixture.
Pour in the freshly squeezed orange juice, water, and orange zest. Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and allow the chicken to simmer for 35 minutes.
Add the sugar to the pot and stir to combine. If using saffron, add the dissolved saffron at this time. Simmer the stew uncovered for another 15 minutes to allow it to thicken slightly and for the flavors to meld.
Taste the koresh and adjust seasoning as needed, adding more salt, sugar, or orange juice if desired.
Remove the pot from heat and let the koresh rest for 5 minutes before serving.
Garnish with freshly chopped parsley and serve warm with steamed basmati rice or saffron rice for a complete meal.
Nutrition Facts
Calories |
1954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.0 g | 154% | |
| Saturated Fat | 27.5 g | 138% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 504 mg | 168% | |
| Sodium | 2876 mg | 125% | |
| Total Carbohydrate | 87.5 g | 32% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 61.9 g | ||
| Protein | 127.5 g | 255% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 219 mg | 17% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2464 mg | 52% | |
*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.
