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.
- 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
- Ground black pepper
- Extra virgin olive oil
- 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.
- 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.
- 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.
Amount Per Serving Calories 1176Total Fat 59gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 44gCholesterol 335mgSodium 1412mgCarbohydrates 107gFiber 12gSugar 74gProtein 73g