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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.
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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
I really needed this recipe as I really enjoy tasting different and new foods and culture.
what a fab recipe, adding dried apricots and sultanas to this…
YES!!! my mum does that 🙂
Wait – Arman is Ghormeh Sabzi related to Sabzi Polo ba Mahi? (I’m no Persian foodie – just remembere the recent blogpost by Cyrus of Arousing Appetites) https://arousingappetites.com/sabzi-polo-ba-mahi/ Also, are the chicken thighs boneless (you say roughly cut, so I’m assuming yes, but)?
Hi Laura! Ghormeh Sabzi is perhaps the one Persian food I despise the most haha! In all seriousness, it differs considerably to Sabzi Polo ba Mahi- Ghormeh Sabzi is more of a hearty stew based of veal or beef and with greens and sometimes raisins- Eaten on fluffy basmati rice. Saabs Polo ba Mahi is more of a plain fluffy basmati rice with fried or steamed fish with it! 🙂
Mum makes this with chicken breasts but I love using thighs because they are much more flavourful- Definitely boneless 🙂
I’m half Persian and this looks like PERFECT comfort food to me!!
OH Hey fellow half Persian haha! This is my favourite Persian dish unlike ghormez sabzi..
Ha! YES. I’ve tried so many times to enjoy ghormez sabzi and I just can NOT.
Mum made it for Noruz this weekend and I got McDonalds afterwards.
Old family recipes are the best! I’m in the process of making my late father in law’s recipes and sharing them on my blog and making a family cookbook out of them. He was an amazing cook and we miss him dearly. Your chicken looks fabulous…I’m looking forward to trying it!
Oh wow- What a fantastic idea- I can only imagine how amazing those recipes will be- You’ll have to keep us updated on it!
Please do! 🙂
Wow, this is stunning and I can just picture the scenario of your mum cooking and you all sitting around the table. I really want to eat this.
You’re welcome to come for dinner- My mum won’t chase you with a wooden spoon.. just me.
I’m just loving reading about everyone’s fond childhood memories involving food, funny how food can evoke such feeling. I for one am thankful you shared this special dish. I adore these flavors more than any and am excited to attempt this one. Pinned. Happy to now be following your blog! oxox
Thanks so much Gwen- on both accounts! 🙂
I love how you described that meal! It sounds really amazing. I’ve never had Persian food before. Totally want to try this.
I hope you do try Persian food, Emily- it’s delicious!
This sounds awesome!
Thank you, Sarah!