Description
Experience the vibrant flavors of Persian cuisine with this delightful Persian Chicken recipe. This one-pot wonder features tender chicken marinated in an aromatic blend of spices, served over fluffy basmati rice that soaks up all the delicious juices. Perfect for family dinners or special occasions, this dish simplifies meal prep and cleanup, making it an ideal choice for any weeknight. With its mouthwatering mix of cinnamon, cumin, and turmeric, each bite transports you to a world of rich culinary heritage. Garnished with crunchy almonds and fresh herbs, this nutritious meal is sure to become a beloved staple in your household.
Ingredients
Scale
- 1 ½ cups Basmati Rice
- 6 pieces Bone-In Skin-On Chicken
- 1 teaspoon Salt
- 2–3 tablespoons Olive Oil
- 1 Red Onion
- 4 Garlic Cloves
- 2 Cups Water
- ¼ tsp Turmeric
- 1½ teaspoons Cinnamon
- 1 teaspoon Cumin
- 1 teaspoon Coriander
- 1 teaspoon Black Pepper
- ½ teaspoon Cardamom
- ½ teaspoon Allspice
- ¼ teaspoon Nutmeg
- ¼ teaspoon Ground Cloves
- Almonds (for garnish)
Instructions
- Soak basmati rice in water for at least 30 minutes.
- Coat chicken with salt and the spice blend thoroughly.
- Heat olive oil in a skillet or Dutch oven; sauté minced garlic and diced onions until fragrant.
- Add marinated chicken to the pan; cook each side for about 5 minutes until golden brown. Remove and set aside.
- Boil water in the same pan; add soaked rice and stir gently.
- Mix in turmeric and simmer until rice is tender.
- Return chicken to the pan and top with sautéed onions and garlic.
- Garnish with sliced almonds before serving hot.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: One-Pot
- Cuisine: Persian
Nutrition
- Serving Size: 1 piece of chicken with rice (300g)
- Calories: 550
- Sugar: 2g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg