Persian Chicken 

Persian Chicken, or Morgh, is a cherished dish in Iranian cuisine, celebrated for its aromatic spices and tender meat. This recipe features chicken thighs infused with a blend of turmeric, saffron, and other spices, simmered to perfection. The addition of caramelized onions and a touch of tomato purée enriches the sauce, creating a flavorful base. Often served with basmati rice, this dish offers a delightful balance of savory and subtle sweet notes, making it a perfect centerpiece for gatherings or a comforting family meal.

Ingredients:

• 12 chicken thighs (skin-on, bone-in)

• Sea salt, to taste

• 2 red onions, peeled and each cut into 8 wedges through the root

• 10 cardamom pods

• 1 tsp ground cinnamon

• 1 tsp ground coriander

• 1 tsp ground sumac

• 3 tbsp vegetable oil

• 250g ready-cooked pure basmati rice

• 250g ready-cooked brown basmati rice

• 400g chickpeas, drained

• 75g skin-on almonds, roughly chopped

• 150g dried apricots, roughly chopped

• 2 preserved lemons, pips removed, chopped

• Pared peel of a small orange, in strips

• 2 cinnamon sticks

• 2 tbsp coriander leaves

• 100g pomegranate seeds
  
  

Directions:

1. Prepare the Chicken: Season the chicken thighs with sea salt.

2. Sear the Chicken: In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add the chicken thighs and sear until golden brown on both sides. Remove and set aside.

3. Sauté Onions and Spices: In the same skillet, add the remaining tablespoon of oil. Add the red onion wedges and sauté until softened. Add the cardamom pods, ground cinnamon, ground coriander, and ground sumac. Stir to combine and cook for 1-2 minutes until fragrant.

4. Combine Ingredients: Return the seared chicken thighs to the skillet. Add the cooked basmati rice, brown basmati rice, chickpeas, chopped almonds, chopped dried apricots, chopped preserved lemons, orange peel strips, and cinnamon sticks. Gently stir to combine all ingredients.

5. Simmer: Cover the skillet and reduce the heat to low. Let it simmer for 30-40 minutes, or until the chicken is cooked through and the flavors have melded together.

6. Garnish and Serve: Remove from heat and discard the cinnamon sticks. Sprinkle the dish with fresh coriander leaves and pomegranate seeds before serving.
   
   

Nutritional Information (per serving):

• Calories: Approximately 666 kcal

• Fat: 32g

• Saturated Fat: 6g

• Carbohydrates: 44g

• Sugars: 17g

• Fiber: 9g

• Protein: 46g

• Salt: 1.3g