Description
This Irresistibly Juicy Persian Chicken is a flavorful one-pot dish featuring tender chicken legs simmered with aromatic spices, dried fruits, and toasted almonds, delivering a perfect balance of savory and sweet classic Persian flavors.
Ingredients
Scale
Chicken
- 4 pieces Chicken legs or thighs (consider skin-on for added richness)
Spices and Seasonings
- 1 tablespoon Salt (adjust to taste; use kosher for best results)
- 1 teaspoon Black Pepper (freshly ground enhances flavor)
- 1 teaspoon Turmeric Powder (key spice in Persian cooking)
- 1 teaspoon Ground Cumin (can use caraway as an alternative)
- 1 teaspoon Ground Cinnamon (opt for cassia cinnamon for a different flavor profile)
Vegetables and Aromatics
- 1 large Onion, sliced (can substitute with shallots)
- 3 cloves Garlic, minced (use garlic powder in a pinch)
Liquids
- 2 tablespoons Olive Oil (can substitute with vegetable oil)
- 2 tablespoons Fresh Lemon Juice (replace with vinegar if necessary)
- 1 cup Chicken Broth (can substitute with vegetable broth)
Fruits and Nuts
- 1 cup Dried Apricots or Prunes (can substitute with raisins)
- ½ cup Toasted Almond Slivers (peanuts or walnuts can be used as alternatives)
Garnish
- Fresh Parsley or Cilantro (for garnish; can swap with mint)
Instructions
- Preparation: Rinse and pat dry the chicken legs or thighs. Season them with salt and freshly ground black pepper evenly on all sides.
- Sauté Aromatics: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the sliced onion and sauté until translucent and fragrant, about 5-7 minutes. Add minced garlic and cook for another minute, careful not to burn.
- Brown the Chicken: Add the seasoned chicken pieces to the pot and brown them on all sides for about 8-10 minutes. This will lock in moisture and develop flavor.
- Add Spices: Sprinkle turmeric, ground cumin, and ground cinnamon over the chicken and onions, stirring to coat the chicken evenly with the spices.
- Add Liquids and Fruits: Pour in the chicken broth and fresh lemon juice, scraping the bottom of the pot to release any browned bits. Add the dried apricots or prunes, mixing gently to combine.
- Simmer: Bring the mixture to a gentle simmer. Cover the pot with a lid and reduce the heat to low. Let the chicken cook for 40 minutes, or until fully cooked and tender, turning the chicken halfway through cooking.
- Toast Almonds: While the chicken simmers, toast the almond slivers in a dry skillet over medium heat until golden brown and fragrant, about 3-5 minutes. Be sure to stir frequently to avoid burning.
- Serve and Garnish: Once the chicken is cooked, transfer to serving plates, spoon some sauce with the apricots over the top, and sprinkle toasted almonds generously. Garnish with fresh parsley or cilantro before serving.
Notes
- Using skin-on chicken thighs enhances juiciness and flavor, but skinless can be used for a leaner dish.
- Dried fruits can be swapped for golden raisins or dates depending on preference and availability.
- Adjust salt according to your broth’s sodium content.
- Fresh lemon juice brightens the dish but vinegar is a suitable substitute if fresh lemons aren’t available.
- Toasted nuts add texture and nuttiness; feel free to experiment with walnuts or pistachios.
