This slow roasted Persian style chicken is juicy, flavourful and impressive- Yet is SO simple to whip up! Perfect for a quick weeknight dinner, it’s gluten free, paleo and dairy free!
This month’s recipe redux theme-
A Food Memory For Which You Are Thankful
In the US, November marks the Thanksgiving holiday. But many of us are especially thankful for food memories we have shared with friends or relatives throughout our lives. Was it a special meal you ate as a child? Or, maybe it was a food you grew and harvested with your own children. Please share one of your favorite food memories and the healthier “redo” of the recipe.
Recipe development and experimentation is something I genuinely enjoy most of the time.
Sometimes, nothing beats making a family favourite recipe passed down from one generation to the next.
No fancy adaptions.
No complicated processes.
No ingredients which require you to sell your soul to obtain.
Just a classic, family meal made with love.
I always knew whenever we’d be having ‘chicken night’ as I used to call it. It was often on weekends when Mum didn’t have work and she’d spend a solid four hours straight in the kitchen with Celine Dion playing in the background. From around 3pm, mum would turn on the oven, collate her herbs together and begin to assemble this dish.
My sister and I would be oblivious to all of this- all we thought was ‘mum’s in the kitchen for a long time’ and the end result was chicken. Good chicken.
Scrap that- The most delicious chicken.
My mum had a special way of serving it to us- the table would be set and there would be the standard sides with any Persian meal- Pita bread, natural yogurt, homemade pickles and a very simple green salad tossed with lemon juice and olive oil. On each plate was a mount of buttered, basmati rice ready for the main attraction to be placed upon it- The slow roasted chicken.
It was like a system in place- Get my plate, add the chicken, put some pickles and a dollop of natural yogurt and it was time to dig in. I can recall that every Persian dish followed this process to a T- the main, the pickles, the yogurt– It was as though it was ingrained.
- 1 kilogram chicken thighs chopped roughly
- 1 large onion chopped
- 2 tablespoon minced garlic
- 1 can of diced tomatoes 400 grams
- 1/2 teaspoon turmeric
- 1/2 teaspoon pure saffron
- 1 tablespoon Norbu natural sweetener or 2 tsp natvia or sweetener of choice
- Salt to taste
- 1/2 cup chicken stock
- Butter oil or cooking spray
- Torn spinach for serving
- Preheat the oven to 150 degrees Celsius. In a large baking dish, generously coat it with butter, oil or cooking spray.
- In a large mixing bowl, combine the chopped chicken thighs, onions, minced garlic and mix well. Stir through the diced tomatoes. Add in the turmeric, saffron, norbu natural sweetener/natvia/sweetener of choice and salt and mix until fully incorporated.
- Add the chicken mixture into the greased baking dish. Gently pour the chicken stock over the chicken mixture evenly. Place in the oven and cook for approximately 1 hour, gently stirring halfway. Chicken is cooked when you insert a skewer, and juices are clear. Alternatively, you can cut the centre piece and ensure it isn’t pink.
- Remove from oven and cover with tin foil for 10 minutes to rest. Serve immediately, or allow to cool completely.
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