Persian-style chicken recipe
It seems that Persian cuisine will be the next to become fashionable, although in some ways it is already seen a lot in recipes online, especially with the rise of gastronomies in the Middle East and Middle East. This Persian-style chicken recipe is one of my first approaches to a culinary culture that increasingly appeals to me.
Many spices and nuts are the key to this great chicken dish that I recommend to accompany with long grain rice. It is the most common garnish in the kitchen of Persian tradition, although it is cooked in different ways, and although we can use other accompaniment ingredients, I think it is the ideal combination to take advantage of the delicious sauce.
IngredientsFor 2 persons
- Chicken thighs 4
- Spring onion 1
- Garlic clove 1
- Cinnamon stick 1
- Tomato or 3 tablespoons of crushed tomato 1
- Saffron a pinch
- 1/2 teaspoon ground cumin
- Dates 4
- Dried peaches 4
- Raisins sultanas a handful (or corinth)
- Chicken broth or water 220 ml
- Lemon 1
- A handful rolled almonds
- Ground black pepper
- Extra virgin olive oil
How to make Persian-style chickenDifficulty: easy
- Total time 45 m
- Elaboration 10 m
- Cooking 35 m
Remove possible excess fat and feathers from the chicken. Heat a little olive oil in a wide skillet and brown the ham well on both sides. Season and remove. In the same oil, sauté the chopped chives with the rolled garlic clove and the cinnamon stick.
After 5 minutes, add the tomato, saffron and ground cumin. Take a few turns and add the pitted dates, dried apricots and raisins. Return the chicken to the pan, cover with the water or broth, bring to a boil, cover and lower the heat. Let cook for 30 minutes.
Uncover, add the zest of the lemon and 1 tablespoon of juice, and cook for another 5 minutes, until the sauce is well reduced. Remove the cinnamon stick and serve with chopped chives and a handful of almonds.
With what to accompany the Persian chicken
The flavors of this Persian-style chicken dish are enhanced if it is left to rest for a while, although it is better to serve the almonds, lightly toasted, when we are going to consume them, to preserve their crisp texture. The garnish rice can be simply cooked, leaving the grain loose, or flavored with spices or a little butter.Tags: Desserts Vegetables And Legumes Meats And Birds