Persian Chicken Dish
Elevate your weeknight dinner routine with this exquisite Persian Chicken Dish, a fragrant and flavor-packed recipe that combines tender chicken thighs, earthy saffron, and the tangy sweetness of barberries or dried cranberries. Infused with vibrant ground turmeric and slow-simmered in a saffron-infused broth, the chicken is perfectly complemented by a bed of fluffy basmati rice and topped with jewel-like sautéed barberries for a delightful pop of flavor and color. Quick to prepare and richly aromatic, this dish is garnished with fresh parsley for a vibrant finish, making it both stunning and satisfying to serve. Perfect for family dinners or special occasions, this Persian-inspired recipe delivers an irresistible blend of savory, tangy, and slightly sweet notes in every bite.
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Recipe Information
Ingredients
- 6 pieces boneless skinless chicken thighs
- 2 tablespoons olive oil
- 1 large, diced onion
- 4 crushed garlic cloves
- 1 teaspoon ground turmeric
- 1 pinch saffron threads
- 4 tablespoons hot water
- 0.5 cup barberries (optional, or substitute with dried cranberries)
- 1 teaspoon sugar
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups cooked basmati rice
- 2 tablespoons, chopped parsley for garnish
Instructions
In a small bowl, steep the saffron threads in 4 tablespoons of hot water and set aside to release their color and aroma.
Heat the olive oil in a large skillet or pot over medium heat. Add the diced onion and sauté until golden and soft, about 5-7 minutes.
Stir in the crushed garlic and ground turmeric, cooking for another minute until fragrant.
Add the chicken thighs to the skillet, season with salt and black pepper, and sear on both sides for 3-4 minutes per side until lightly browned.
Pour the steeped saffron water over the chicken, reduce the heat to low, cover, and let it simmer for about 25 minutes, turning the chicken occasionally to ensure even cooking and absorption of flavor.
Meanwhile, rinse the barberries (or cranberries) to remove any debris. In a small pan, heat 1 teaspoon of olive oil over low heat, add the barberries, sugar, and lemon juice. Sauté gently for 2-3 minutes until plump and shiny.
Once the chicken is fully cooked through, remove it from the heat and serve it over a bed of cooked basmati rice.
Top the chicken and rice with the sautéed barberries and garnish with chopped parsley. Optionally, drizzle some of the saffron-infused sauce over the dish for added flavor.
Serve warm and enjoy this aromatic and tangy Persian chicken dish!
Nutrition Facts
Calories |
2722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.7 g | 125% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 2408 mg | 105% | |
| Total Carbohydrate | 272.7 g | 99% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 32.3 g | ||
| Protein | 180.6 g | 361% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 316 mg | 24% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 2344 mg | 50% | |
*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.
