EASY PERSIAN CHICKEN BREASTS RECIPE
These Persian Chicken Breasts are quick and easy, making an exotic yet comforting dinner, perfect for serving with some jeweled rice. The chicken sits in a simple marinade that includes olive oil, turmeric, paprika, cinnamon, and allspice. This infuses the meat with sweet and savory flavors, perfect for cooking on the grill or in a skillet. This Persian Chicken and rice recipe is based on a traditional Iranian dish, that is bursting with flavor yet mild enough for the whole family.
Provided by Claire | Sprinkle and Sprouts
Categories Main
Time 15m
Number Of Ingredients 13
Steps:
- Lay the chicken breast flat on a chopping board with the smooth side facing up. Take a long sharp knife and carefully cut horizontally through the chicken breast, trying to keep your knife parallel to the chopping board at all times.
- The chicken breast will start to open up like a book and if you continue to cut through you will be left with two fillets. Repeat with the second chicken breast.
- Pour the olive oil into a non-metallic dish and then add in the turmeric, salt, paprika, cayenne (if using) cinnamon, allspice, and pepper. Mix together to create a paste.
- Slice up the garlic clove, add to the spice paste and mix well.
- Add the chicken fillets and turn to coat.
- Cover and marinate in the refrigerator for up to 24 hours.
- Remove the chicken from the refrigerator for 15 minutes before cooking.
- Place a heavy-based frying pan, skillet or griddle over medium-high heat and let it get hot.
- Remove the chicken from the marinade, pushing off any bits of garlic.
- Place the chicken breasts flat into the frying pan and cook undisturbed for 3 minutes. Turn the chicken and cook for a further 3 minutes or until cooked through.
- Brush the chicken with honey and served garnished with chopped parsley and lemon slices.
Nutrition Facts : Calories 275 kcal, Carbohydrate 6 g, Protein 24 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 72 mg, Sodium 714 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
PERSIAN CHICKEN
This is a 16th century recipe. A friend researched it (I'm hoping she'll stop by here and add some information in the comments on how she found/changed it) because we were reading Dorothy Dunnett's Niccolo Rising novels (set in that time period) and we were curious about what the characters were eating. So we ate this along with #124576, and it was fantastic, if a little time consuming
Provided by greenery
Categories Chicken
Time 3h
Yield 6 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 741.4, Fat 57.3, SaturatedFat 12.4, Cholesterol 87.3, Sodium 467.3, Carbohydrate 35.7, Fiber 9.3, Sugar 14.8, Protein 31.5
PERSIAN CHICKEN DISH
Long, slow marinating in garlicky yogurt tenderizes, moistens and adds deep flavor so you end up with skinless grilled chicken that's as delicious as it is nutritionally correct. Serve with soft pita or flatbread and fresh yogurt.
Provided by Stacia_
Categories Southwest Asia (middle East)
Time P1DT30m
Yield 5 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 380.6, Fat 20.1, SaturatedFat 6.9, Cholesterol 128.9, Sodium 857.8, Carbohydrate 7, Fiber 0.7, Sugar 5, Protein 41.6
PERSIAN CHICKEN WITH TURMERIC AND LIME
A crisp cucumber and fresh herb salad makes a light yet vibrant companion to this golden dish. A squeeze of fresh lime juice and a dollop of yogurt added at the finish lends a lovely citrus tang and a touch of creaminess.
Provided by Mindy Fox
Categories Dinner Chicken Rice Lime Juice Yogurt Cardamom Cucumber Herb Mint Cilantro Pistachio
Yield 4 servings
Number Of Ingredients 17
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.
PERSIAN CHICKEN
A gorgeous dish that's easy to prepare.
Provided by twinklestar
Time 1h15m
Yield Serves 5
Number Of Ingredients 10
Steps:
- Slice the onions roughly and fry lightly in a large frying pan in small amount of oil.
- In a bowl or large measuring cup combine the wine, water, curry powder and chicken stock. Pour this into the onions and allow to simmer for about half an hour.
- Slice the mushrooms thickly and cube the chicken. Fry lightly, and then add to the onions simmering in the wine and water mix. Leave simmering for another 10 minutes.
- Meanwhile whip the cream till it just holds shape, then fold in the mayonnaise, and lastly the parsley, finely chopped.
- Remove the chicken, mushrooms, onions and wine from the heat and fold in the cream, mayonnaise and parsley just before serving. Serve on a bed white rice.
- This can also make a really nice vegetarian meal if you leave out the chicken and double the amount of mushrooms, and replace the chicken stock with vegetable stock.
PERSIAN SAFFRON-BRAISED CHICKEN THIGHS
Juicy chicken thighs are braised in a delicious curry-saffron sauce. A simple chicken dish to impress company or to have for a weeknight dinner! Serve with rice, greens, or salad!
Provided by Sumac and Salsa
Categories Chicken Thighs
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Place saffron threads into a small bowl and crush them up a bit with a spoon. Add 3 to 4 tablespoons of hot water and stir. Let bloom for about 10 minutes - the water should turn bright yellow/orange. Set aside.
- Season chicken thighs on both sides with about 1 teaspoon salt and freshly cracked pepper.
- Heat oil in a large nonstick skillet over medium-high heat. Add chicken thighs and sear on both sides until golden, 3 to 4 minutes per side. Remove and place on a plate to the side. Add onion to the same skillet and cook until soft and translucent, 3 to 4 minutes. Stir in garlic and curry powder and cook until fragrant, about 1 minute.
- Pour in chicken stock and bring to a boil. Reduce heat to a simmer and add saffron mixture. Season with remaining 1 teaspoon salt and freshly cracked pepper. Stir to combine. Return chicken thighs to the skillet, cover, and simmer over low heat for 20 minutes, flipping thighs halfway through cook time. Season to taste and serve with the sauce.
Nutrition Facts : Calories 319.7 calories, Carbohydrate 5 g, Cholesterol 96 mg, Fat 20.7 g, Fiber 1.1 g, Protein 27.5 g, SaturatedFat 5.3 g, Sodium 1301.1 mg, Sugar 1.4 g
More about "persian chicken dish recipes"
10 BEST PERSIAN CHICKEN RECIPES | YUMMLY
From yummly.com
PERSIAN ROASTED CHICKEN WITH DRIED CHERRY-SAFFRON RICE RECIPE
From foodandwine.com
PERSIAN CHICKEN WITH CHELOW AND YOGURT SAUCE - FEASTING AT HOME
From feastingathome.com
A PERSIAN-STYLE CHICKEN AND RICE RECIPE WITH LENTILS, GOLDEN RAISINS ...
From washingtonpost.com
PERSIAN CHICKEN RECIPE | GOURMET TRAVELLER
From gourmettraveller.com.au
PERSIAN CHICKEN WITH BARBERRY RICE - NIHAL SHAH
From nihalshah.com
PERSIAN ORANGE AND SAFFRON CHICKEN - MAMA LOLA COOKS
From mamalolacooks.com
PERSIAN LAYERED CHICKEN AND RICE WITH YOGURT (TACHIN JOOJEH)
From panningtheglobe.com
KHORAK BA MORGH (CHICKEN DISH) – PERSIAN RECIPES
From persianrecipes.org
PERSIAN STYLE CHICKEN - PERSIAN BAKED CHICKEN
From epersianfood.com
EASY PERSIAN CHICKEN (A MUST-TRY PERSIAN NEW YEAR RECIPE!)
From cooksmarts.com
KHORESH FESENJAN خورش فسنجون|FESENJOON - PERSIAN MAMA
From persianmama.com
SANNA MIRZA PERSIAN CHICKEN WITH BARBERRY RICE (ZERESHK POLO BA …
From thehappyfoodie.co.uk
12 BEST PERSIAN RECIPES TO ADD TO YOUR WEEKNIGHT ROTATION
From allrecipes.com
PERSIAN RECIPES - BBC FOOD
From bbc.co.uk
PERSIAN CHICKEN SALAD RECIPE - RECIPES.NET
From recipes.net
FESENJAN (PERSIAN CHICKEN STEW) RECIPE | THE NOSHER
From myjewishlearning.com
PERSIAN SAFFRON CHICKEN {ZERESHK POLO BA MORGH} - YAMMIE'S …
From yammiesnoshery.com
PERSIAN CHICKEN WITH SAFFRON • UNICORNS IN THE KITCHEN
From unicornsinthekitchen.com
TAH-CHEEN BAKED PERSIAN CHICKEN AND RICE CASSEROLE RECIPE
From ovenhug.com
18 CLASSIC PERSIAN RECIPES YOU NEED IN YOUR REPERTOIRE
From saveur.com
PERSIAN STUFFED CHICKEN RECIPE - PERSIANGOOD
From persiangood.com
TRADITIONAL PERSIAN CHICKEN - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
PERSIAN CHICKEN | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
10 TRADITIONAL PERSIAN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
JOOJEH KABAB | PERSIAN CHICKEN KEBAB RECIPE - PERSIANGOOD
From persiangood.com
PERSIAN CHICKEN SALAD RECIPE - QUICK FROM SCRATCH ONE-DISH …
From foodandwine.com
PERSIAN CHICKEN KABAB - JOOJEH KABAB - I GOT IT FROM MY MAMAN
From igotitfrommymaman.com
KHORESH FESENJAN | PERSIAN POMEGRANATE CHICKEN RECIPE - OVEN HUG
From ovenhug.com
CHICKEN DHANSAK - A FAVOURITE PERSIAN DISH | GREEDY GOURMET
From greedygourmet.com
PERSIAN CHICKEN SKEWERS (JUJEH KEBAB) - MAMA LOLA COOKS
From mamalolacooks.com
PERSIAN CHICKEN THIGH RECIPES - MORGH RECIPE | EPERSIANFOOD
From epersianfood.com
ADVIEH PERSIAN ROAST CHICKEN - GLOBAL KITCHEN TRAVELS
From globalkitchentravels.com
PERSIAN ROAST CHICKEN RECIPE - THE SPRUCE EATS
From thespruceeats.com
PERSIAN SAFFRON CHICKEN AND JEWELED RICE - EATING BETWEEN THE LINES
From eatingbetweenthelines.com
PERSIAN SPICED PAN ROASTED CHICKEN {ONE PAN MEAL}
From cottercrunch.com
PERSIAN-INSPIRED CHICKEN SALAD SANDWICH RECIPE - RECIPES.NET
From recipes.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #cuisine #preparation #very-low-carbs #main-dish #asian #middle-eastern #iranian-persian #1-day-or-more #dietary #low-carb #low-in-something
You'll also love