Iranian Chicken With Rice Morgh Polou Recipes

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IRANIAN CHICKEN WITH RICE (MORGH POLOU)



Iranian Chicken With Rice (Morgh Polou) image

This is a typical Iranian recipe using fruit with a meat or chicken. The saffron gives it a golden color and the scent while it is cooking is wonderful. It is not "spicy hot" but it is "spicy flavorful". There is a special way to cook Iranian rice but I have simplified this recipe using plain cooked rice - I prefer Basmati Rice I made this recipe using skinless boneless breasts - they turned out too dry I recommend that you use the whole chicken, skin on for this recipe

Provided by Bergy

Categories     Poultry

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 11

3 lbs broiler-fryer chickens, cut up
salt & pepper
1/4 cup butter or 1/4 cup ghee
1 large onion, chopped
1/2 cup dried apricot, chopped
1/2 cup raisins, sultanas
1/2 teaspoon cinnamon
1/4 cup water
1/2 teaspoon saffron thread
2 tablespoons water
4 cups cooked rice

Steps:

  • Season the chicken pieces with salt & pepper.
  • Using half the Ghee/butter brown the chicken, set aside.
  • Fry the onion until transparent in the remaining butter/ghee, add apricots & raisins cook 5 miniutes.
  • Stir in the cinnamon then add the 1/4 cup water to lift the browned sediment.
  • Place half the cooked rice in an oven proof dish placing the chicken on top.
  • Spread the apricot mixture over the chicken and top with remaining rice.
  • Cover the dish tightly and bake in 350 oven for 45 minutes or until the chicken is cooked & tender.
  • While the chicken is cooking mix the saffron with 2 tbsp boiling water, leave to steep.
  • Just before serving sprinkle saffron liquid over the top of the casserole , stir gently mixing the chicken, rice & saffron.
  • Serve heaped on a platter.

IRANIAN CHICKEN WITH TURMERIC, SAFFRON, AND LEMON JUICE



Iranian Chicken With Turmeric, Saffron, and Lemon Juice image

I love the recipes found on My Persian Kitchen, as they are authentic and delicious Iranian dishes. I chose this one, "Mitra's Sunshine Chicken" not only because it had my name in it, but because I remember my step mother having made this dish and I absolutely love it! The flavors are elegant and delicious. From My Persian Kitchen.

Provided by Barbell Bunny

Categories     Chicken Thigh & Leg

Time 45m

Yield 5 serving(s)

Number Of Ingredients 6

10 chicken drumsticks (you can use any chicken, but it is best made with chicken legs)
1 large onion
1 teaspoon turmeric
1/2 cup water
1 tablespoon saffron mixed with water
1/2 cup 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).

Nutrition Facts : Calories 254, Fat 12.8, SaturatedFat 3.5, Cholesterol 118.3, Sodium 123.6, Carbohydrate 4.8, Fiber 0.7, Sugar 1.9, Protein 28.6

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