Easy Persian Chicken Breasts Recipes

PERSIAN CHICKEN

Steps:

• Melt the butter in a large frying pan/skillet and add the onions. Fry for 2 minutes and then add the chicken. Cook for 5 minutes, until sealed, stirring occasionally.
• Whilst the chicken is cooking, place the walnuts in a food processer and blend just until they turn to fine crumbs. Don't over-blend or you'll end up with walnut paste.
• Add the walnuts, garlic and ground almonds to the pan and cook with the chicken for 1 minute. Add in the turmeric, salt, pepper, cinnamon and lime zest, stir and cook for a further minute.
• Add the chicken stock, honey and three-quarters of the molasses. Stir, bring to a gentle bubble and simmer for 15 minutes, stirring occasionally.
• Taste the stew, add more molasses if needed. Cook for a further 5 minutes and then serve on top of boiled rice or cous cous.
• Top with pomegranate seeds and chopped parsley.

PERSIAN CHICKEN DISH

Steps:

• Put the salt in a wide, shallow non-reactive bowl with the garlic and mash them together until you have paste. Add yogurt, lemon and pepper.
• Skin the chicken breasts, remove all visible fat and separate the halves. Bend each backward to break the bones so the pieces win lie flat.Add to the yogurt and turn so all surfaces are well-coated.
• Cover the bowl tightly and refrigerate. Allow to marinate at least overnight up to a day and a half. Turn when you think of it.
• To cook, remove breasts from marinade and wipe off all but a thin film. Broil or grill about 6 inches from the heat for 6 to 8 minutes a side or until thoroughly cooked. Meat will brown somewhat but should not char. Serve at once.

GRILLED PERSIAN CHICKEN BREASTS

Steps:

• Juice lemon; combine juice with oil, cinnamon, salt, pepper and turmeric in large heavy-duty resealable plastic food storage bag.
• Gently kneed ingredients in bag to mix thoroughly; add chicken.
• Seal bag and turn to coat thoroughly.
• Refrigerate 4 hours or overnight.
• Remove chicken from marinade and gently shake to remove excess.
• Discard remaining marinade.
• Grill chicken 5 to 7 minutes per side or until chicken is no longer pink in center.

PERSIAN CHICKEN BREASTS

Steps:

• Cut chicken into 1" cubes.
• Marinate chicken in lemon juice for 1 hour.
• Peel short, very thin strips of orange zest with a vegetable peeler, about 2 T., set aside.
• Peel the oranges, remove as much of the white pith as possible, divide into sections.
• Put orange sections, salt, pepper and turmeric in a saucepan.
• Saute onions in 1 T. butter until browned (about 10 minutes).
• Add orange peel to onions, cook, stirring, about 1-2 minutes.
• Add onion mixture to saucepan with orange sections.
• Add vinegar and sugar, cook 15 minutes stirring gently so orange sections remain intact.
• Remove chicken from marinade, saute in remaining butter until browned.
• To serve: place chicken pieces on plate and spoon orange mixture on top.

IRANIAN CHICKEN WITH TURMERIC, SAFFRON, AND LEMON JUICE

Steps:

• Rough chop the onion and place in a large pot.
• Add chicken on top.
• Season with salt and pepper.
• Add turmeric.
• Add 1/2 cup of water.
• Cover and cook for 30 minutes, or until chicken is cooked all the way through. 10 minutes into the cooking, give the whole pot a stir to allow the turmeric to coat the chicken and onions.
• If you choose to use fresh lemon juice, squeeze your lemons now.
• When the chicken is done, remove it from the pot and keep warm.
• Add saffron mixed with water and lemon juice to the water remaining in your pot. Adjust seasonings if needed.
• With a hand or regular blender, process the juice and onion until nice and smooth. Let reduce for a few minutes on low hear until the sauce thickens, about 10 minutes.
• Arrange your chicken in a platter and pour the sauce over the chicken.
• Serve with Iranian polo (rice).

PERSIAN CHICKEN

Steps:

• Wash 4 half chicken breasts (with bones and skin) and put them in a good-sized pot. Add celery rib, thyme, parsley sprigs, bay leaf, cracked peppercorns, and juniper berries.
• Barely cover the breasts with cold water, cover the pot, and bring to a gentle simmer (the surface of the water shakes and only a few bubbles break). Hold it there for 20 minutes; turn off the heat; let the breasts rest in the hot water for 10 minutes.
• Transfer chicken to a strainer. Let it rest until cool enough to handle and then cut or pull the meat into bite-sized pieces. Use the skin, bones, and broth to make stock for some other dish.
• Grind six or so handfuls of walnuts fine in a food processor to produce three cups. You want to end up with about three cups.
• Heat 5T unsalted butter in a large, heavy saucepan, and add onions, chopped fine. Cook onions until they are golden, 8 minutes or so. Add ground walnuts and stir constantly (very important) for about five minutes. They will stick if you don't stir.
• Add the lemon juice, salt, cinnamon, sugar, pomegranate juice, and two cups water. Cover pot and let mixture simmer for up to 40 minutes.
• Five minutes before you're ready to serve, add the chicken. Keep the heat low so it doesn't toughen up and cook it only until everything is heated through. Turn off the heat and let it rest if you must. It will stay hot for quite a while.

PERSIAN CHICKEN WITH TURMERIC AND LIME

Steps:

• Mix chicken, onion, turmeric, chopped garlic, lime juice, 1 Tbsp. oil, 2 tsp. cumin, 1 tsp. salt, and 3/4 tsp. pepper in a medium bowl.
• Heat 1 Tbsp. oil over medium in a heavy medium saucepan. Add rice and smashed garlic and cook, stirring frequently, until lightly toasted and fragrant, 1-2 minutes. Stir in cardamom, cinnamon, 1/4 tsp. salt, and remaining 1/4 tsp. cumin and 1/4 tsp. pepper. Add 1 3/4 cups water and bring to a boil, then reduce heat and gently simmer, covered, until water is evaporated and rice is cooked, 18-20 minutes. Remove from heat. Let sit, covered, until ready to serve.
• Meanwhile, heat remaining 1 Tbsp. oil over medium-high in a large skillet until very hot but not smoking. Add chicken mixture and cook, stirring occasionally, until chicken is cooked through, 6-8 minutes. Remove from heat. Stir in yogurt, if using, then adjust seasoning to taste. Cover to keep warm.
• Gently toss cucumber, herbs, and remaining 1/4 tsp. salt in a small bowl.
• Fluff rice with a fork and divide among bowls. Spoon chicken over. Top with cucumber salad, pistachios, and sumac, if using. Generously squeeze lime wedges over.