Best Persian Chicken Dish Recipes

EASY PERSIAN CHICKEN BREASTS RECIPE

Steps:

• Lay the chicken breast flat on a chopping board with the smooth side facing up. Take a long sharp knife and carefully cut horizontally through the chicken breast, trying to keep your knife parallel to the chopping board at all times.
• The chicken breast will start to open up like a book and if you continue to cut through you will be left with two fillets. Repeat with the second chicken breast.
• Pour the olive oil into a non-metallic dish and then add in the turmeric, salt, paprika, cayenne (if using) cinnamon, allspice, and pepper. Mix together to create a paste.
• Slice up the garlic clove, add to the spice paste and mix well.
• Add the chicken fillets and turn to coat.
• Cover and marinate in the refrigerator for up to 24 hours.
• Remove the chicken from the refrigerator for 15 minutes before cooking.
• Place a heavy-based frying pan, skillet or griddle over medium-high heat and let it get hot.
• Remove the chicken from the marinade, pushing off any bits of garlic.
• Place the chicken breasts flat into the frying pan and cook undisturbed for 3 minutes. Turn the chicken and cook for a further 3 minutes or until cooked through.
• Brush the chicken with honey and served garnished with chopped parsley and lemon slices.

PERSIAN CHICKEN WITH TURMERIC AND LIME

Steps:

• Mix chicken, onion, turmeric, chopped garlic, lime juice, 1 Tbsp. oil, 2 tsp. cumin, 1 tsp. salt, and 3/4 tsp. pepper in a medium bowl.
• Heat 1 Tbsp. oil over medium in a heavy medium saucepan. Add rice and smashed garlic and cook, stirring frequently, until lightly toasted and fragrant, 1-2 minutes. Stir in cardamom, cinnamon, 1/4 tsp. salt, and remaining 1/4 tsp. cumin and 1/4 tsp. pepper. Add 1 3/4 cups water and bring to a boil, then reduce heat and gently simmer, covered, until water is evaporated and rice is cooked, 18-20 minutes. Remove from heat. Let sit, covered, until ready to serve.
• Meanwhile, heat remaining 1 Tbsp. oil over medium-high in a large skillet until very hot but not smoking. Add chicken mixture and cook, stirring occasionally, until chicken is cooked through, 6-8 minutes. Remove from heat. Stir in yogurt, if using, then adjust seasoning to taste. Cover to keep warm.
• Gently toss cucumber, herbs, and remaining 1/4 tsp. salt in a small bowl.
• Fluff rice with a fork and divide among bowls. Spoon chicken over. Top with cucumber salad, pistachios, and sumac, if using. Generously squeeze lime wedges over.

FESENJAN (PERSIAN POMEGRANATE CHICKEN)

Steps:

• Toast and grind the walnuts: You can toast the walnuts in one of two ways. You can either spread them out in a single layer in a large skillet, and toast them on medium high heat, stirring frequently until lightly toasted, OR you can spread them out in a single layer in a baking rimmed baking sheet, and toast at 350°F in the oven for 8 to 10 minutes. In either case, once toasted, remove from heat and allow to cool. Once cool enough to handle, pulse in a food processor or blender until finely ground.
• Brown the chicken pieces on all sides: In a large pan, heat 1 tablespoon of butter and 2 tablespoon of olive oil over medium-high heat. When the butter has melted, pat the chicken pieces dry again and place the chicken pieces in the pan, working in batches if necessary to not crowd the pan, and cook until golden brown on all sides. Sprinkle the chicken with salt while they are cooking.
• Sauté the onions: Use a slotted spoon or tongs to remove the chicken from the pan, set aside. Add a tablespoon of butter and a tablespoon of oil to the pan. Lower the heat to medium low. Add chopped onions to the pan and sauté until translucent, stirring on occasion to release the browned bits from the bottom of the pan.
• Add chicken and stock: Return the chicken pieces to the pan with the onions. Pour 2 cups of chicken stock over the chicken and onions. Bring to a boil, reduce to a simmer, cover and simmer gently for 30 minutes.
• Add ground walnuts, pomegranate molasses, sugar, spices, cover and cook: Stir in the ground walnuts, pomegranate molasses, sugar, and spices. Cover and cook on very low heat for 1 hour, stirring every 20 minutes or so to prevent the walnuts from sticking to the bottom of the pan. Remove from heat and adjust sugar/salt to taste. At this point the chicken should be fall apart tender.
• Serve: Garnish with pomegranate seeds. Serve over parsi pulao or other favorite rice. Links: Slow cooker pomegranate chicken salad from Lydia of The Perfect Pantry

TACHIN JOOJEH RECIPE BY TASTY

Steps:

• Make the marinade: In a large bowl, mix together the yogurt, lemon zest, garlic, turmeric, pepper, ginger, and salt. Add the chicken and toss to coat. Cover the bowl with plastic wrap and marinate the chicken in the refrigerator for at least 1 hour, or overnight.
• Preheat the oven to 400°F (200°C).
• Make the yogurt rice: Add the water to a medium pot and bring to a boil over high heat. Add the rice and simmer for 3 minutes. Drain the rice and rinse with cold water to stop the cooking process. The rice should be slightly translucent with a completely opaque center. Set aside to drain completely.
• If using the saffron, combine with the warm water in a small bowl. Cover with plastic wrap or a lid and let bloom for about 5 minutes, until the water has cooled.
• In a medium bowl, mix together the yogurt, egg yolks, turmeric, cumin, salt, pepper, and bloomed saffron, if using, until bright orange-yellow. Add half of the rice and stir to incorporate. Set aside.
• Cook the chicken and onions: Wipe the marinade off the chicken, then cut into bite-size pieces.
• Heat the olive oil in a medium pan over medium heat. When the oil is shimmering, add the onion and cook until just translucent, about 5 minutes. Add the ginger, garlic, cumin, and salt. Cook for 1 minute, until the garlic and ginger are fragrant, then add the chicken and cook until just cooked through, about 7 minutes. Remove the pan from the heat.
• Grease a 2½-quart ovenproof glass bowl or a 5-inch square casserole dish with the butter and 2 tablespoons of olive oil.
• Add the yogurt rice to the prepared bowl and pack down with a spatula. Evenly distribute chicken and onion mixture over the yogurt rice and pack down. Add the remaining cooked rice on top in an even layer. Cut a piece of parchment paper to cover the bowl and then wrap tightly with foil.
• Bake for 45 minutes, until the rice on the bottom is crispy and browned.
• Meanwhile, make the yogurt sauce: In a medium bowl, mix together the yogurt, mint, parsley, salt, pepper, cumin, ginger, garlic, lemon zest, and lemon juice.
• In a small pan, heat the remaining tablespoon of olive oil over medium heat until shimmering. Add the barberries and sauté for 3 minutes, until warmed. Remove the pan from the heat and season with a pinch of salt.
• To serve, carefully invert the bowl onto a serving platter or cutting board. If it does not release, take a spatula and run it along the sides, then try again. Spoon some of the yogurt sauce over the top and sprinkle with the barberries. Serve with the remaining yogurt sauce alongside.
• Enjoy!

PERSIAN CHICKEN DISH

Steps:

• Put the salt in a wide, shallow non-reactive bowl with the garlic and mash them together until you have paste. Add yogurt, lemon and pepper.
• Skin the chicken breasts, remove all visible fat and separate the halves. Bend each backward to break the bones so the pieces win lie flat.Add to the yogurt and turn so all surfaces are well-coated.
• Cover the bowl tightly and refrigerate. Allow to marinate at least overnight up to a day and a half. Turn when you think of it.
• To cook, remove breasts from marinade and wipe off all but a thin film. Broil or grill about 6 inches from the heat for 6 to 8 minutes a side or until thoroughly cooked. Meat will brown somewhat but should not char. Serve at once.

PERSIAN SAFFRON-BRAISED CHICKEN THIGHS

Steps:

• Place saffron threads into a small bowl and crush them up a bit with a spoon. Add 3 to 4 tablespoons of hot water and stir. Let bloom for about 10 minutes - the water should turn bright yellow/orange. Set aside.
• Season chicken thighs on both sides with about 1 teaspoon salt and freshly cracked pepper.
• Heat oil in a large nonstick skillet over medium-high heat. Add chicken thighs and sear on both sides until golden, 3 to 4 minutes per side. Remove and place on a plate to the side. Add onion to the same skillet and cook until soft and translucent, 3 to 4 minutes. Stir in garlic and curry powder and cook until fragrant, about 1 minute.
• Pour in chicken stock and bring to a boil. Reduce heat to a simmer and add saffron mixture. Season with remaining 1 teaspoon salt and freshly cracked pepper. Stir to combine. Return chicken thighs to the skillet, cover, and simmer over low heat for 20 minutes, flipping thighs halfway through cook time. Season to taste and serve with the sauce.