Persianchicken Recipes

FESENJAN (PERSIAN POMEGRANATE CHICKEN)

Steps:

• Toast and grind the walnuts: You can toast the walnuts in one of two ways. You can either spread them out in a single layer in a large skillet, and toast them on medium high heat, stirring frequently until lightly toasted, OR you can spread them out in a single layer in a baking rimmed baking sheet, and toast at 350°F in the oven for 8 to 10 minutes. In either case, once toasted, remove from heat and allow to cool. Once cool enough to handle, pulse in a food processor or blender until finely ground.
• Brown the chicken pieces on all sides: In a large pan, heat 1 tablespoon of butter and 2 tablespoon of olive oil over medium-high heat. When the butter has melted, pat the chicken pieces dry again and place the chicken pieces in the pan, working in batches if necessary to not crowd the pan, and cook until golden brown on all sides. Sprinkle the chicken with salt while they are cooking.
• Sauté the onions: Use a slotted spoon or tongs to remove the chicken from the pan, set aside. Add a tablespoon of butter and a tablespoon of oil to the pan. Lower the heat to medium low. Add chopped onions to the pan and sauté until translucent, stirring on occasion to release the browned bits from the bottom of the pan.
• Add chicken and stock: Return the chicken pieces to the pan with the onions. Pour 2 cups of chicken stock over the chicken and onions. Bring to a boil, reduce to a simmer, cover and simmer gently for 30 minutes.
• Add ground walnuts, pomegranate molasses, sugar, spices, cover and cook: Stir in the ground walnuts, pomegranate molasses, sugar, and spices. Cover and cook on very low heat for 1 hour, stirring every 20 minutes or so to prevent the walnuts from sticking to the bottom of the pan. Remove from heat and adjust sugar/salt to taste. At this point the chicken should be fall apart tender.
• Serve: Garnish with pomegranate seeds. Serve over parsi pulao or other favorite rice. Links: Slow cooker pomegranate chicken salad from Lydia of The Perfect Pantry

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.

PERSIAN SAFFRON-BRAISED CHICKEN THIGHS

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.

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.

PERSIAN CHICKEN

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 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.