Persian Chicken

My mom's authentic Persian chicken recipe makes an easy and cozy dinner. It features chicken pieces coated in a turmeric and saffron spice mix and simmered until tender. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine Persian

Prep Time 5

Cook Time 40

Total Time 45

Servings servings

Calories 283kcal

Author Arman Liew

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.

Video

Notes

Variations & Storage

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.

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