Persian Chicken

If you’ve ever wished for a dinner that feels exotic yet is totally doable on a weeknight, Persian Chicken might just become your new best friend in the kitchen. This dish has everything—juicy chicken, warm spices, sweet dried fruits, and a luscious sauce that tastes like it’s been simmering for hours (but it hasn’t!). Perfect for when you want to wow your family or guests without breaking a sweat.

Trust me, as someone who’s been known to whip this up on a random Tuesday night, this recipe is as comforting as it is stunning. Let’s dive in!

Why You’ll Love This Persian Chicken

• It’s a gorgeous mix of savory and sweet flavors.
• The spiced broth smells like heaven as it cooks.
• It makes people think you’re a kitchen pro (even on busy nights!).
• Pairs perfectly with rice, naan, or crusty bread to soak up the sauce.

Ingredients You’ll Need

– 4 pieces of chicken (legs or thighs preferred)
– 1 large onion, sliced
– 3 cloves garlic, minced
– 2 tablespoons olive oil
– 1 teaspoon turmeric powder
– 1 teaspoon ground cumin
– 1 teaspoon ground cinnamon
– 1 teaspoon black pepper
– 1 tablespoon salt (adjust to taste)
– 2 tablespoons fresh lemon juice
– 1 cup chicken broth
– 1 cup dried apricots or prunes (or a mix)
– ½ cup toasted almond slivers
– Fresh parsley or cilantro for garnish

Step-By-Step : How To Make Persian Chicken

1. Prep the Chicken: Rinse the chicken pieces under cold water and pat them dry with paper towels. Removing excess moisture helps the chicken brown better later. You can also trim any excess fat if you prefer. Set aside while you prepare the aromatics.
2. Cook the Onions: In a large skillet or Dutch oven, heat olive oil over medium heat. Add the sliced onions and cook slowly, stirring often, until they turn golden brown and sweet. This usually takes 8–10 minutes, but don’t rush—well-caramelized onions give the dish amazing depth.
3. Add Garlic and Spices: Stir in the minced garlic along with turmeric, cumin, cinnamon, black pepper, and salt. Toasting the spices for 2–3 minutes releases their oils and boosts their flavor. Your kitchen will smell incredible at this point!
4. Brown the Chicken: Increase the heat to medium-high. Nestle the chicken pieces into the skillet and sear them on each side until golden brown, about 5 minutes per side. Don’t overcrowd the pan—work in batches if needed. This step locks in juices and gives the chicken that irresistible color.
5. Deglaze with Lemon Juice: Once the chicken is browned, pour in the lemon juice. Use a wooden spoon to scrape up the brown bits stuck to the bottom of the pan. Those bits are packed with flavor and will enrich the sauce.
6. Add Broth and Dried Fruits: Pour in the chicken broth, then stir in the dried apricots or prunes. They’ll plump up as they cook, releasing a gentle sweetness that balances the spices. Bring the mixture to a gentle simmer.
7. Cover and Cook: Reduce the heat to low, cover the skillet, and let the chicken cook for about 40 minutes. This slow braising allows the chicken to become tender while the sauce develops rich, layered flavors.
8. Finish with Almonds: After 40 minutes, remove the lid and stir in the toasted almond slivers. Continue cooking uncovered for 5–10 minutes to slightly thicken the sauce and let the almonds infuse their nutty flavor.
9. Rest Before Serving: Turn off the heat and let the chicken rest in the pan for about 10 minutes. This brief resting period lets the juices settle back into the meat, making every bite juicy and flavorful.
10. Garnish and Serve: Transfer the chicken and sauce to a serving platter, sprinkle with fresh parsley or cilantro, and serve hot with fluffy basmati rice or warm bread to soak up every last drop of sauce.

Tips for the Perfect Persian Chicken

– Don’t skip browning! That golden crust is where all the flavor starts.
– Mix up the fruit. If apricots aren’t your thing, try prunes or even raisins.
– Make it ahead. This dish tastes even better the next day—perfect for meal prep or entertaining.

Funny story—this Persian Chicken became my secret weapon for family gatherings after my kids declared it “the fancy chicken.” Now it’s a regular at our dinner table, especially when I want something a little special without spending all day in the kitchen.

FAQs About Persian Chicken

Let’s Eat!

This Persian Chicken is more than just dinner—it’s a meal that feels special, cozy, and packed with flavor. Whether you’re cooking for your family or trying to impress guests, this recipe will become your go-to for a little kitchen magic. So grab those spices, pour yourself a glass of wine, and get ready to create a dish that everyone will remember!

More Chicken Recipes to Try Next

Looking for more flavorful dishes to add to your meal rotation? Here are some tasty options to explore, each with its own personality and flavor profile:

• Try these juicy Oven-Baked Greek Chicken Thighs for a Mediterranean twist with lemon, herbs, and that irresistible golden skin.
• Switch things up with a vibrant One-Pot Shawarma Chicken and Rice. It’s packed with spices and cooks in a single pot—easy cleanup and maximum flavor!
• For a tropical vibe, check out this refreshing Coconut Chicken Rice Bowl. Creamy coconut flavors combined with tender chicken make it perfect for weeknight dinners.
• If you love crispy bites, these Crispy Mustard Chicken Tenders are a family-friendly favorite that even picky eaters devour.

Each recipe offers something a little different. Greek chicken thighs make an easy yet elegant dinner. The shawarma rice bowl is great for meal prep, while the coconut chicken bowl is light and refreshing. Crispy mustard tenders are a quick, crowd-pleasing option for kids and adults alike.

These dishes are simple, flavorful, and versatile—ideal for busy weeknights or casual gatherings. After mastering Persian Chicken, try these next to keep your meals fresh and exciting.

Persian Chicken

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• Author: Aneta
• Total Time: 65 minutes
• Yield: 4 servings 1x

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Description

Persian Chicken is a flavorful dish made with juicy chicken, warm spices, dried fruits, and almonds. It’s rich, aromatic, and perfect for weeknight dinners or special occasions.

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Ingredients

Scale 1x2x3x

• 4 pieces of chicken (legs or thighs preferred)

• 1 large onion, sliced

• 3 cloves garlic, minced

• 2 tablespoons olive oil

• 1 teaspoon turmeric powder

• 1 teaspoon ground cumin

• 1 teaspoon ground cinnamon

• 1 teaspoon black pepper

• 1 tablespoon salt (adjust to taste)

• 2 tablespoons fresh lemon juice

• 1 cup chicken broth

• 1 cup dried apricots or prunes (or a mix)

• ½ cup toasted almond slivers

• Fresh parsley or cilantro for garnish

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Instructions

1. Rinse chicken pieces and pat dry with paper towels.

2. Heat olive oil in a large skillet and sauté onions until golden brown.

3. Add garlic, turmeric, cumin, cinnamon, pepper, and salt; cook 2–3 minutes.

4. Increase heat and sear chicken 5 minutes per side until browned.

5. Deglaze with lemon juice, scraping flavorful bits from the pan.

6. Add chicken broth and dried fruits, then bring to a simmer.

7. Cover and cook on low heat for 40 minutes.

8. Stir in toasted almonds and cook uncovered for 5–10 more minutes.

9. Let rest 10 minutes, garnish with herbs, and serve with rice or bread.

Notes

Substitute dried apricots with prunes or raisins for a different sweetness.
Make ahead—the flavor deepens when reheated the next day.
Serve with basmati rice or flatbread to soak up the sauce.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Dinner
• Method: Stovetop Braising
• Cuisine: Persian

Nutrition

• Serving Size: 1 piece with sauce
• Calories: 380 kcal
• Sugar: 10 g
• Sodium: 950 mg
• Fat: 18 g
• Saturated Fat: 4 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 3 g
• Protein: 28 g
• Cholesterol: 95 mg