Slow roasted Persian Chicken

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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! 

Slow Roasted Persian Chicken (Whole 30, Paleo, GF)- Whole30 Friendly juicy, moist and EASY Persian style chicken perfect for a low carb, high protein and flavorful meal- Lunch, dinner and freezer friendly! {paleo, gluten free, whole30}- thebigmansworld.com

 

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.

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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.

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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.

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 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.

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Persian Slow Roasted Chicken

A healthy, delicious chicken dish which is moist, flavourful and from my mum's kitchen.
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Servings: 4
Author: Arman

Ingredients

  • 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

Instructions

  • 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.

Notes

This chicken can be frozen once cooled, or refrigerated for up to three days.
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Slow Roasted Persian Chicken (Whole 30, Paleo, GF)- Whole30 Friendly juicy, moist and EASY Persian style chicken perfect for a low carb, high protein and flavorful meal- Lunch, dinner and freezer friendly! {paleo, gluten free, whole30}- thebigmansworld.com

I made this dish after asking you, the readers, what you wanted. I ate it over three nights and froze the leftovers. I bought a small tub of natural yogurt, a jar of pickles, a bed of (microwaved) basmati rice and some pita bread. Not because I wanted those sides particularly much- but because it was ingrained in me to do so.

What is a childhood meal which brings back recipes for you? 

What were typical side dishes for you growing up?

Ever eaten homemade pickles?

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    food Gluten Free Recipes Paleo recipe

    Comments

    111 thoughts on “Slow roasted Persian Chicken

    1. 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!

      1. LOLOLOL. You are so funny. Peruvian sounds intriguing- I’m off to google to see if it’s like Persian Chicken!

    2. 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 😉

    3. This looks pretty simple to make – but so delicious!
      As for childhood meals – beef stroganoff. my mom makes an awesome one.

    4. Eating a homemade pickle right now! If you hurry up and get here you may catch the end of round 3!

    5. 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!

      1. 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!

    6. 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!

    7. My mouth + Persian Food (specifically Shawarma) got married two Mays ago! And it’s been WEDDED BLISS ever since!

    8. 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)

      1. Thanks! Chicken thighs are truly delicious! I hope your mum makes you all those food soon- they sound incredible!

    9. My very good friend Rey makes something similar to this and it’s awesome. Can’t wait to try your recipe Arman, looks phenomenal!

    10. 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.

      1. 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.

      1. Hahaha, thanks Tonya! I’m making a big effort to tone down the difficulty of recipes!

    11. 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.

      1. 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.

    12. 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.

      1. 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!

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