Persian Slow Cooked Chicken
Transport your taste buds to the heart of Persian cuisine with this irresistible Persian Slow Cooked Chicken recipe. Succulent bone-in chicken thighs are slow-cooked to perfection, enveloped in a velvety sauce brimming with fragrant spices like turmeric, cinnamon, and cumin. The addition of saffron-infused water, pomegranate molasses, and a medley of dried apricots and golden raisins introduces a delightful balance of savory, sweet, and tangy notes. This tender, melt-in-your-mouth chicken is paired with a vibrant garnish of fresh parsley and optional toasted almonds for crunch, while lemon wedges add a zesty flair. Perfect for a luxurious yet effortless dinner, this Persian-inspired dish is sure to impress at any occasion. Keywords: Persian Slow Cooked Chicken, slow cooker recipes, Persian cuisine, saffron chicken recipe, spiced chicken.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 1 large yellow onion, finely chopped
- 4 cloves garlic cloves, minced
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.25 teaspoons saffron threads
- 2 tablespoons hot water
- 0.5 cup dried apricots, roughly chopped
- 0.25 cup golden raisins
- 2 cups chicken stock
- 2 tablespoons pomegranate molasses
- 2 tablespoons olive oil
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
- 2 tablespoons toasted slivered almonds (optional, for garnish)
- 4 pieces fresh lemon wedges (for serving)
Instructions
In a small bowl, steep the saffron threads in 2 tablespoons of hot water and set aside for later.
Pat the chicken thighs dry with paper towels and season both sides with 1 teaspoon of salt and 0.5 teaspoons of black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the chicken thighs for 3-4 minutes per side until golden brown. Remove from the skillet and set aside.
In the same skillet, lower the heat to medium and add the chopped onion. Sauté for 5 minutes until soft and translucent.
Add the minced garlic, ground turmeric, cinnamon, cumin, and paprika to the onions. Stir and cook for 1 minute until the spices release their aroma.
Transfer the onion and spice mixture to a slow cooker. Place the seared chicken thighs on top.
Add the dried apricots, golden raisins, chicken stock, pomegranate molasses, and the steeped saffron (with its liquid) to the slow cooker.
Stir gently to combine and ensure the chicken is mostly submerged in liquid.
Cover the slow cooker and cook on low heat for 3.5 hours, or until the chicken is tender and pulls apart easily.
Taste the sauce and adjust seasoning with additional salt or pepper if needed.
Serve the chicken warm, garnished with fresh parsley and toasted slivered almonds (if using), alongside lemon wedges for a bright, tangy kick.
Nutrition Facts
Calories |
3108 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.0 g | 236% | |
| Saturated Fat | 44.9 g | 224% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 772 mg | 257% | |
| Sodium | 4592 mg | 200% | |
| Total Carbohydrate | 184.2 g | 67% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 141.7 g | ||
| Protein | 199.8 g | 400% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 478 mg | 37% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 3789 mg | 81% | |
*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.
