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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
this looks so rich and delicious, Arman!
Thank you, Cindy! It is really flavorful!
I don’t eat chicken, but this sounds delicious! I also have a feeling your mama and I will get along, because I love Celine Dion too, haha! I love how you described it as a bit of a system- you just kinda knew what to do as you went along. Sounds like a wonderful memory 🙂
Oh no, Gen. WHY.
Maybe you could sub the chicken for beef 😉 Just kidding. you’re welcome to come anytime. My heart will go on.
The chicken looks amazing, Arman, but I have to say that my favorite part of the post was “no ingredients that require the selling of your soul to obtain”. LOL!
Thanks Becca! Haha, but seriously..how often do we come across recipes which ask for ingredients which are MIA!
Ooooh this looks so delicious! I must give it a go x popping over from #recipeoftheweek
Thanks so much for stopping by, Kirsty- hope you try it out!
Made this last night, it was so tasty, my 2 and 5 year old (and husband) loved it too. Only had to buy one ingredient that wasn’t already in the pantry. Thanks sarah
Sarah- that means so much to me! Glad you enjoyed it- Hopefully I can raid my mum’s brain and share more savoury recipes! 🙂
Thanks for linking up at our Gluten Free Fridays Party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 I can’t wait to see what you share next time!
-Cindy
Thank you!
I’m picking up 40 lbs of chicken this weekend for the freezer – this will be the first recipe I use with it…it looks fabulous!! Thanks so much for sharing. 🙂
Evelyn- that means the absolute world, to me AND my mum! 🙂
Hi! Just found your blog. I love Persian and Middle Eastern food. One question about this recipe: is it necessary to use a sweetener? I am trying to limit not only my carbs but also my sugar intake.
Hi Blair! You most definitely can omit the sweetener 🙂
I want to eat a sit down Persian meal cooked by your mum while she sings Celine Dion in the kitchen. It sounds wonderful, well minus Celine. I could handle two songs at most before I’d need to swap music. 🙂
I remember either Broccoli smothered in homemade cheese sauce or Cheddar Scalloped Potatoes growing up. Those were the star dishes of my childhood.
Those should be star dishes TODAY 😉
You are ALWAYS welcome for dinner.
This looks awesome and we love to try new things and experiment with flavors from other countries!!!
I like your new techie changes over here!
Can’t wait to try this! Thanks for sharing.
Hope you do! Cheers.
Yesss…I cannot wait to try this! I loved hearing about your family’s traditions too (especially because now I know exactly what to serve with this).
Sunday dinner growing up was often roasted chicken, mashed potatoes, green beans and gravyyy. Still one of my favorites.
Oh yes, definitely could use some more Persian flavors in my life. Looks like a great place to start with this dish.
Thanks Kaylin!
Wanna adopt me into your family? The sound of buttered rice with this chicken, natural yogurt, and a homemade pickle is making me question my loyalty to my Asian roots.
YES. Please come. We have butter, rice and chicken.
Hmmmm…kimchi? Japanese ginger pickle? Can those count? (ginger pickle is like crack)