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–+ servings
Persian Chicken

Persian Chicken

A flavorful and comforting Persian Chicken recipe featuring tender chicken and fragrant basmati rice, infused with traditional spices.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dinner
Cuisine Persian
Servings 6 servings
Calories 500 kcal

Equipment

  • oven-proof skillet
  • braiser
  • Dutch oven

Ingredients
  

Rice

  • 1.5 cups basmati rice or other long grain rice

Chicken

  • 6 pieces bone-in, skin-on chicken a mix of breasts and thighs are perfect

Seasonings

  • 1 teaspoon salt to taste
  • 2-3 tablespoons olive oil
  • 1 red onion thinly sliced
  • 4 cloves garlic rough chopped
  • 2 cups water
  • ¼ teaspoon salt
  • 1 tablespoon barberries optional
  • 1 pinch saffron crumbled (or sub ¼ teaspoon ground turmeric)

Persian Spice Blend

  • 1.5 teaspoons cinnamon
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon black pepper
  • ½ teaspoon cardamom
  • ½ teaspoon allspice
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground cloves

Garnishes

  • flat leaf parsley optional
  • cilantro optional
  • pomegranate seeds optional
  • slivered almonds optional
  • slivered pistachios optional

Instructions
 

Cooking Instructions

  • Preheat oven to 400 F.
  • Place rice in a bowl and cover with water to soak while you prep the remaining ingredients.
  • Mix the Persian spices together in a bowl. Season all sides of the chicken with salt (use 1 teaspoon per pound) then rub the spice blend all over the chicken, using it all. Set chicken aside. See note.
  • In a large oven-proof skillet, add 1 tablespoon oil and heat over medium-high heat. Sauté the onion and garlic until tender and fragrant, seasoning with salt and pepper, and set these aside.
  • To the same pan, add more oil if needed. Place the chicken skin-side down, gently searing over medium heat, until beautifully golden, about 4-5 minutes. Turn over, and sear 1-2 minutes. No need to cook through. Set it aside.
  • Rinse and drain the rice well—place in the same pan. Add the water, salt, saffron and barberries. Bring to a simmer, scraping up any browned bits.
  • Cover with ½ the onions. Nestle in the chicken, skin side up.
  • Nestle the rest of the onions in between the chicken. Bring rice to a simmer. Cover and place in the oven for 15 minutes or until the rice is just tender.
  • Remove the cover and continue baking until rice is tender and thighs reach 165F, another 10-20 minutes depending on chicken size. Feel free to broil for a few minutes if you like a crispier skin.
  • Garnish with parsley or cilantro. Pomegranate seeds would be nice here too or add a nut.

Notes

Use a mix of breasts and thighs for optimal flavor.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 60gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 400mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 2mg
Keyword chicken recipe, comfort food, easy chicken dinner, one-pan dinner, Persian Chicken, spicy chicken
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