Persian chicken 

This Persian chicken dish is a delightful fusion of savory, sweet, and aromatic elements, offering a rich tapestry of flavors. The combination of turmeric, cumin, cinnamon, and saffron creates a warm and inviting base, while the addition of dried apricots or prunes introduces a subtle sweetness. Toasted almonds and fresh herbs provide a delightful crunch and freshness, making this dish a perfect centerpiece for any meal.

Full Recipe:

Ingredients

• 4 pieces of chicken (legs or thighs preferred)

• 1 large onion, sliced

• 3 cloves garlic, minced

• 2 tablespoons olive oil

• 1 teaspoon turmeric powder

• 1 teaspoon ground cumin

• 1 teaspoon ground cinnamon

• 1 teaspoon black pepper

• 1 tablespoon salt (adjust to taste)

• 2 tablespoons fresh lemon juice

• 1 cup chicken broth

• 1 cup dried apricots or prunes (or a mix)

• ½ cup toasted almond slivers

• Fresh parsley or cilantro for garnish

Directions

1. Marinate the Chicken: In a bowl, combine the chicken pieces with turmeric, cumin, cinnamon, black pepper, salt, minced garlic, and lemon juice. Let it marinate for at least 30 minutes to allow the flavors to meld.

2. Sear the Chicken: In a large skillet, heat olive oil over medium-high heat. Add the marinated chicken pieces and sear until browned on all sides.

3. Add Aromatics and Simmer: Add the sliced onion and dried apricots (or prunes) to the skillet. Pour in the chicken broth, ensuring the ingredients are well combined. Cover the skillet and let it simmer for about 20-25 minutes, or until the chicken is fully cooked and tender.

4. Garnish and Serve: Once the chicken is cooked through, remove it from the skillet and place it on a serving platter. Pour the sauce over the chicken and garnish with toasted almond slivers and fresh parsley or cilantro. Serve hot with steamed basmati rice or flatbread.

Nutritional Information (per serving)

• Calories: Approximately 350 kcal

• Protein: 25 g

• Carbohydrates: 20 g

• Fat: 18 g

• Fiber: 5 g

• Sugar: 15 g

• Sodium: 800 mg