Description
A aromatic Persian chicken dish featuring cinnamon, turmeric, and dried apricots in a rich sauce. Serve over saffron rice or couscous for a satisfying family meal. Ready in 50 minutes with minimal effort.
Ingredients
4 bone-in chicken thighs (or skinless breasts for a lighter version)
1 teaspoon salt
1 teaspoon black pepper
1 medium onion, chopped
3 cloves garlic, minced
1 teaspoon turmeric powder
1 teaspoon cinnamon powder
1 teaspoon cumin powder
1 teaspoon coriander powder
2 tablespoons vegetable or olive oil
1 cup chicken broth or water
1 cup chopped dried apricots
1/2 cup slivered almonds or walnuts
2 tablespoons fresh parsley, chopped
Instructions
Season chicken thighs with salt and pepper
Heat oil in a large skillet over medium-high, cook chicken until golden on both sides
Reduce heat to medium, add cumin and coriander, toast for 1 minute
Add sliced onion and garlic, cook until softened
Stir in turmeric and cinnamon, add chicken broth
Return chicken to pan, add apricots and nuts, simmer 20-25 minutes until tender
Finish with parsley and serve over saffron rice or couscous
Notes
Boneless chicken thighs work if you reduce cooking time by 5-8 minutes
Substitute apricots with dates or prunes if preferred
For extra flavor, bloom saffron in warm water and stir into final sauce
Store leftovers in an airtight container for up to 3 days
- Prep Time: 15
- Cook Time: 35
- Category: Dinner
- Method: Stewing
- Cuisine: Persian
Nutrition
- Serving Size: 1 main dish portion (400g total)
- Calories: 420
- Sugar: 18g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 1.8g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg