This post may contain affiliate links. See my disclosure policy.
My family grew up eating this Persian chicken recipe. It features chicken simmered in a blend of garlic, tomato, and saffron until tender and juicy. It’s so easy to make.
Need more out-of-the-ordinary chicken recipes? Try my marry me chicken, huli huli chicken, or Peruvian chicken next.
Table of Contents
It may come as a surprise to some of you (unless my first name gave it away!), but my mother is Persian, and I grew up eating many traditional Iranian dishes. While I have a few favorites, my mom’s Persian chicken was my favorite.
In this recipe, chicken pieces are coated in a Persian spice blend with flavors of turmeric and saffron. Then, they’re baked in the oven until the chicken is super tender so that it melts in your mouth!
What is Persian chicken?
Persian-inspired chicken is a type of chicken dish originating in Iran. It consists of chicken thighs coated in a spice blend, garlic, and sometimes yogurt. The chicken is grilled or baked and served as Persian chicken kabobs or ‘joojeh kabobs.’
Why I love this recipe
- Mostly hands-off cooking. This recipe only has me in the kitchen for 10 minutes. After that, all I have to do is pop the chicken in the oven and wait until it’s done.
- Great for beginners. If you’re new to cooking or curious about trying new flavors, this recipe will yield foolproof results.
- Not your average chicken dinner. It’s full of warming flavors that are unique but familiar. I can say from experience that it’s a true crowd-pleaser!
Ingredients needed
- Chicken. I like using boneless skinless thighs and drumsticks, but you can keep the skin on if you want extra flavor. You can also use a whole chicken and chicken quarters. If you use chicken breasts, be mindful as they cook quicker than dark meat.
- Onion and garlic cloves. Must-have aromatics.
- Canned tomatoes. In their natural juices. The tomatoes add flavor, tenderize the meat, and help create a ‘gravy’ to soak your rice.
- Turmeric. Adds flavor and gives the chicken its signature yellow color.
- Saffron. The magic ingredient! Saffron adds a gorgeous floral flavor and yellow color. It is a bit on the pricey side, but you only need a few saffron threads. Use the rest to make my saffron chicken!
- Chicken broth. Adds flavor and keeps the chicken moist.
- Salt and black pepper. To taste.
- Butter or olive oil. For flavor and richness.
How to make Persian chicken
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Preheat the oven and grease a baking dish with oil. Bloom the turmeric in a bowl.
Step 2- Season the chicken. Combine the chicken with the onions, garlic, tomatoes, and spices.
Step 3- Bake. Add the seasoned chicken to the baking dish, pour the broth on top, and bake until the chicken is fully cooked.
Step 4- Rest and serve. Remove the chicken, cover the baking dish, rest briefly, and serve warm.
Arman’s recipe tips
- Using bone-in chicken? Add an extra 5-10 minutes of baking time as the bone absorbs a considerable amount of heat.
- Let the chicken come to room temperature before baking. So it cooks quicker and more evenly.
- Consider your pan. I suggest using a cast iron skillet if you want that desirably crispy skin or use a Dutch oven for tender, moist chicken. If I’m using a Dutch oven, I’ll usually broil the chicken for the final 5-10 minutes to help achieve that crispy skin.
- Make it a one pot dish. Season the chicken in the baking dish so you have one less dish to wash!
- Baste the chicken in the pan sauce every 20 minutes to infuse more flavor.
Frequently asked questions
Yes! If you want to break out the grill, you can prepare this chicken as directed, then grill it at medium-high heat, flipping occasionally, until the internal temperature reaches 165F.
If you can’t find saffron, increase the turmeric by 1/2 teaspoon.
More easy chicken dinners
- Instant Pot chicken thighs
- Chicken adobo
- Air fryer chicken thighs
- Pollo asado
- Or any of these healthy chicken thigh recipes
Persian Chicken
Video
Ingredients
- 2 pounds chicken a mix of thighs and drumsticks
- 1 large onion chopped
- 2 cloves garlic minced
- 13 1/2 ounces canned tomatoes
- 1/2 teaspoon turmeric
- 1/2 teaspoon pure saffron
- 1/2 teaspoon Salt
- 1/2 cup chicken broth
- 1 teaspoon butter
Instructions
- Preheat the oven to 150C/300F. Grease a large baking dish generously with butter or oil.
- In a large mixing bowl, combine the chicken, onions, minced garlic and mix well. Stir through the diced tomatoes. Add in the turmeric, saffron, and salt and mix until fully incorporated.
- Add the chicken mixture to the greased baking dish. Gently pour the chicken stock over the chicken mixture evenly. Place in the oven and cook for approximately 45 minutes, or until the chicken reaches an internal temperature of 165F.
- Remove from oven and cover with tin foil for 10 minutes to rest before serving.
Notes
- Elevate the marinade. Add lemon juice for essential acidity or cinnamon for additional warm Persian flavor.
- Marinate the chicken. Let the chicken marinade in the seasoning blend for up to 4 hours to infuse flavor into each bite.
- Garnish the chicken with toasted pistachios or walnuts for added crunch.
- Serve with basmati rice and a fresh salad for a complete, Iranian-inspired meal.
- To store: Store leftovers in an airtight container and refrigerate it for up to 4 days.
- To freeze: Let the chicken cool completely, then freeze it in a sealed container for up to 4 months.
- Reheating: Reheat leftovers in a preheated oven or microwave until warm.
Nutrition
Originally published October 2014, updated and republished December 2024
Mmmmm… can your mum come cook for me?
How about you visit Australia 😉
Hurrah for Persian food! So glad you shared another recipe. I like hearing about your family’s traditions. Did you generally sprinkle sumac on your food? Whenever I have had Persian food there is always sumac for sprinkling. I have not seen pickles, instead the meal begins with lavish, onion slices, and sometimes, fresh herbs.
Growing up we always, always had green salad and at least one cooked vegetable with our meals. We rarely ate meat and a starch. My mom made lots of casseroles, soups, and stir-frys. Heavy on starch and veggies and low on meat. We also had to have a glass of milk. Sometimes, when I set the table I would purposely not set out milk glasses. Since my parents never drank milk they might not notice and I could enjoy my meal free of the dreaded glass o’ milk. However, my eldest brother loves milk and would ask, “Hey, where’s the milk?” Thanks a lot bro!
I’ve never had a homemade pickle. I eat cucumbers often but cannot say I’m a fan of pickles.
Thank you! and YES- especially if it was kebab! Mum brought back some from Iran a few years ago and we treasure it like gold!
Wow, I’m surprised you haven’t seen pickles- the cauliflower and carrot ones are delicious! The milk story is funny- I had a similar instance but at breakfast time- but I despised it!
Hey you stepped away from the cookies and stuff! This looks bomb. Also, how funny, I wrote about the Spartans and you wrote about Persians. Sort of. I dunno.
I know, right? It must have been your bacon recipe calling me.
Haha. THIS. IS. SPARTA.
Please tell me you play(ed) age of empires.
Played. Yes. Of course.
Look easy enough that even I can make it. Seriously, terrible cook here! And thank god for not having fancy ingredients. Half the time I read recipes and look halfway down the list and think, “um, no.” 🙂
Hahaha, thanks Tonya! I’m making a big effort to tone down the difficulty of recipes!
I won’t be making this, but your photos sure look good. When I think about my childhood I think of mac and cheese and 17 servings of jalapeno poppers. No wonder I was such a chunker.
Why won’t you be making this?
OMG no wonder we are like soulmates. I was a chunker too! Maybe that’s why we despise kids so much- cos they are so limber…while we were soft toys.
My very good friend Rey makes something similar to this and it’s awesome. Can’t wait to try your recipe Arman, looks phenomenal!
Cheers, mate! I need to keep stealing more of mum’s recipes to share!
that looks incredible!
Yum! Speaking/thinking of chicken thighs. My moms apricot chicken in the slow cooker with rice was ALWAYS my favorite
Other memories: handmade perogies, stuffed cabbage (golumpki) and my moms famous egg/kielbasa/pepper/onions scrambles
Also I remember my father and grandmother cracking hazelnuts for us , we could NEVER get enough!
YES I love homemade pickles and make them ALL the time. My family also makes saurkraut and mushrooms (marinated)
Thanks! Chicken thighs are truly delicious! I hope your mum makes you all those food soon- they sound incredible!
My mouth + Persian Food (specifically Shawarma) got married two Mays ago! And it’s been WEDDED BLISS ever since!
Can we please get Persian food in LA!!!!!!
Um DUH! Persian for Lunch, Sushi for DINNER – but of course!
This looks so good! I’m definitely pinning it! My Mom and mother-in-law make fantastic pickles. It is something I have been wanted to make myself for years and still haven’t attempted it!
Thanks! I need to try making it myself too!
Wait is this is the same Persian chicken recipe you posted ages ago? Because I already have that one pinned and I don’t know if I should pin this one too! #firstworldproblems
I make a lot of recipes passed down from my Nana to my dad to me. One of my favourites is her coq au vin recipe. So dang good!
It’s similar in terms of herbs and spices but it’s been slow roasted and a few additions- I prefer this one!
Coq Au Vin? geebuz you’re family are the ultimate foodies!
Eating a homemade pickle right now! If you hurry up and get here you may catch the end of round 3!
Dude, you need to come to mum’s garage…it’s like a brewery of vinegar.
This looks pretty simple to make – but so delicious!
As for childhood meals – beef stroganoff. my mom makes an awesome one.
Oh man, beef stroganoff is bringing back epic memories- extra cream of mushroom soup!
Yum! My mom cooked lots of different cuisines but never Indian at home -this looks easy yet so fragrant (and love the idea of the pickle, yogurt, rice & pita accompaniments 😉
Thanks Deanna! The accompaniments were with pretty much every meal haha!
i’m convinced that i am persian… i must be. I NEED THIS!
YES!!! Come over for Persian food!
This looks so good!! Pinning for sure. And I know it’s not the same (at all) but every time Miguel and I go to DC we eat Peruvian chicken….. and every time you talk about Persian chicken I think about how much I love Peruvian chicken….. random!
LOLOLOL. You are so funny. Peruvian sounds intriguing- I’m off to google to see if it’s like Persian Chicken!