Description
This Persian Chicken recipe features tender bone-in, skin-on chicken pieces infused with a fragrant Persian spice blend, served with perfectly cooked basmati rice. With aromatic spices like cinnamon, cumin, and cardamom, paired with garlic, onions, and garnished with sliced almonds, this dish offers a vibrant and authentic taste of Persian cuisine, cooked on the stovetop for deep, rich flavors.
Ingredients
Scale
Basic Ingredients
- 1 ½ cups Basmati Rice
- 6 pieces Bone-In Skin-On Chicken
- 1 teaspoon Salt
- 2–3 tablespoons Olive Oil
- 1 Red Onion
- 4 Garlic Cloves
- 2 Cups Water
- ¼ teaspoon Turmeric
- Almonds (sliced, for garnishing)
Persian Spice Blend
- 1½ teaspoons Cinnamon
- 1 teaspoon Cumin
- 1 teaspoon Coriander
- 1 teaspoon Black Pepper
- ½ teaspoon Cardamom
- ½ teaspoon Allspice
- ¼ teaspoon Nutmeg
- ¼ teaspoon Ground Cloves
Instructions
- Soak the rice: Start by soaking the basmati rice in a large bowl of water for at least 30 minutes. This helps to remove excess starch and results in fluffier rice after cooking.
- Prepare the chicken: Coat the chicken pieces evenly with 1 teaspoon salt and the Persian spice blend, making sure all sides are well covered to intensify the flavor.
- Sauté garlic and onions: Heat 2-3 tablespoons of olive oil in a pan over medium heat. Add chopped garlic and sliced red onions to the pan.
- Season and cook aromatics: Sprinkle some salt and black pepper over the garlic and onions, and sauté them until they turn soft and fragrant. Once done, set them aside.
- Brown the chicken: In the same pan with the remaining oil and residual flavors, add the marinated chicken pieces. Cook each side for about 5 minutes until golden brown, then set the chicken aside temporarily.
- Cook the rice: Add 2 cups of water to the pan and bring it to a boil. Drain the soaked rice and add it to the boiling water.
- Add turmeric: Sprinkle ¼ teaspoon turmeric over the rice and water to give a beautiful color and extra flavor.
- Simmer rice: Reduce heat to low and let the rice simmer gently until fully cooked and the water is absorbed, about 15-20 minutes.
- Combine chicken and rice: Add the browned chicken pieces back into the pan, nestling them into the cooked rice.
- Add sautéed aromatics: Spoon the sautéed garlic and onions evenly on top of the chicken and rice mixture to enhance flavor and aroma.
- Garnish and serve: Garnish the dish with sliced almonds for a delightful crunch and a beautiful presentation. Your Persian style chicken is now ready to serve.
Notes
- Soaking basmati rice is essential for fluffy, separate grains.
- Marinate the chicken with spices well in advance for a deeper flavor if time permits.
- Use bone-in, skin-on chicken for juicier and more flavorful meat.
- If almonds are not preferred, pistachios or walnuts are good substitutes.
- Adjust spice quantities to taste, especially black pepper and cinnamon.
- To save time, sauté garlic and onions while the rice soaks.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Persian
Keywords: Persian chicken recipe, basmati rice with chicken, Persian spices, stovetop chicken dish, Middle Eastern chicken recipe
