Persian Slow Cooked Chicken Recipes

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SLOW COOKER CHICKEN PARISIENNE



Slow Cooker Chicken Parisienne image

Chicken breasts slow cooked with a creamy white wine and mushroom mixture. This quick and easy recipe calls for just five main ingredients, yet is tasty enough to serve for company! My husband normally doesn't like chicken, yet asks for seconds whenever I prepare this. I spoon the sauce over the chicken and serve with rice or noodles.

Provided by JUDITH

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 8h10m

Yield 6

Number Of Ingredients 8

6 skinless, boneless chicken breast halves
salt and pepper to taste
paprika to taste
½ cup dry white wine
1 (10.75 ounce) can condensed cream of mushroom soup
1 (4.5 ounce) can sliced mushrooms, drained
1 cup sour cream
¼ cup all-purpose flour

Steps:

  • Sprinkle chicken breasts lightly with salt, pepper, and paprika to taste. Place in slow cooker.
  • In a mixing bowl, combine the wine, condensed soup, and mushrooms. In another bowl, mix together sour cream and flour. Stir sour cream mixture into the mushrooms and wine. Pour over chicken in slow cooker. Sprinkle with additional paprika, if desired.
  • Cover, and cook on Low for 6 to 8 hours.

Nutrition Facts : Calories 296.3 calories, Carbohydrate 10.6 g, Cholesterol 85.3 mg, Fat 12.6 g, Fiber 0.6 g, Protein 30.2 g, SaturatedFat 6.1 g, Sodium 515.3 mg, Sugar 1.4 g

PERSIAN SLOW-COOKED CHICKEN



Persian Slow-Cooked Chicken image

A golden-coloured casserole with a mellow spiced flavour. An easy supper dish to serve with Basmati rice. Adapted from Slow Cooker book by Sara Lewis.

Provided by maureen.wilkins

Categories     Curries

Time 6h30m

Yield 4 serving(s)

Number Of Ingredients 11

8 skinless chicken thighs
2 tablespoons all-purpose flour
2 teaspoons turmeric
2 teaspoons paprika
2 tablespoons olive oil
1 large onion, chopped
2 garlic cloves, chopped
4 cloves
1 inch piece fresh ginger, finely chopped
450 ml chicken stock (made from 2 chicken Oxo cubes)
pepper

Steps:

  • Slash each piece of chicken 2 or 3 times with a sharp knife.
  • Mix the flour, turmeric and paprika in a small plastic bag.
  • Shake the chicken pieces in it to coat them thinly.
  • Heat the oil in a frying pan, add the chicken and cook until browned on all sides.
  • Transfer to a plate.
  • Add the onion and garlic to the frying pan and fry, stirring for 5 minutes until lightly browned.
  • Stir in the remaining spiced flour and stir into the onion and garlic mixture.
  • Add the cloves, ginger and some pepper.
  • Pour in and gradually incorporate the stock.
  • Bring to the boil stirring.
  • Pack the chicken joints into the slow cooker and pour in the hot stock mixture. Cover with the lid.
  • Cook on high for 2 hours, then on medium for another 4 hours (or on medium for longer).

Nutrition Facts : Calories 236.4, Fat 11.7, SaturatedFat 2.2, Cholesterol 71.5, Sodium 236.9, Carbohydrate 12.2, Fiber 1.4, Sugar 3.6, Protein 20.1

PERSIAN SAFFRON-BRAISED CHICKEN THIGHS



Persian Saffron-Braised Chicken Thighs image

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

1 teaspoon saffron threads
3 tablespoons hot water, or more as needed
1 ½ pounds boneless, skinless chicken thighs
2 teaspoons kosher salt, divided
freshly cracked black pepper to taste
1 tablespoon vegetable oil
1 yellow onion, finely chopped
4 cloves garlic, minced
1 tablespoon curry powder
1 ½ cups chicken stock

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

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