How to make persian chicken recipe

persian chicken

It seems that Persian cuisine will be the next to become fashionable, although in a way it is already seen a lot in recipes on the net,especially with the rise of the cuisines of the Middle East and Middle East. This Persian-style chicken recipe is one of my first approaches to a culinary culture that increasingly appeals to me.

Many spices and nuts are the key to this great chicken dish that I recommend accompanying with long grain rice. It is the most common dish in persian cuisine, although it is cooked in different ways, and although we can use other accompanying ingredients, I think it is the ideal combination to take advantage of the delicious sauce.

Yield: 1

persian chicken recipe

persian chicken recipe

This Persian-style chicken dish are enhanced if you let it sit for a while, although it is better to serve the almonds, slightly toasted, at the time we are going to consume it, to preserve its crunchy texture.

Prep Time 40 minutes
Cook Time 35 minutes
Additional Time 10 minutes
Total Time 1 hour 25 minutes


  • Chicken thighs 4
  • spring onion 1
  • Garlic clove 1
  • Cinnamon in branch 1
  • Tomato or 3 tablespoons crushed tomato 1
  • Saffron a pinch
  • Ground cumin 1/2 teaspoon
  • Dates 4
  • Dried apricots 4
  • Raisins sultanas a handful (or corinth)
  • Chicken broth or water
  • 220 ml
  • lemon 1
  • Laminated almonds a handful
  • chive
  • Ground black pepper
  • salt
  • Extra virgin olive oil


    1. Remove any excess fat and feathers from the chicken. Heat a little olive oil in a wide pan and brown the hams well on both sides. Splash and remove. In the same oil, poach the chopped chives with the laminated garlic clove and cinnamon branch.
    2. After 5 minutes, add the tomato, saffron and ground cumin. Take a few turns and incorporate the boneless dates, the orejones and the raisins. Return the chicken to the pan, cover with water or broth, bring to a boil, cover and lower the heat. Let cook for 30 minutes.
    3. Uncover, add the zest of the lemon and 1 tablespoon of juice, and let cook about 5 more minutes, until you reduce the sauce well. Remove the cinnamon branch and serve with chopped chives and a handful of almonds.


  • This side dish Rice can be cooked simply, leaving the grain loose, or flavored with spices or a little butter.

Nutrition Information



Serving Size


Amount Per ServingCalories 1176Total Fat 59gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 44gCholesterol 335mgSodium 1412mgCarbohydrates 107gFiber 12gSugar 74gProtein 73g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Skip to Recipe