Description
This Persian Chicken recipe features tender, bone-in, skin-on chicken pieces seasoned with a fragrant blend of cinnamon, cumin, coriander, cardamom, and other warming spices. The chicken is sautéed with aromatic onions and garlic before being cooked alongside turmeric-infused basmati rice, resulting in a flavorful one-pan meal garnished with toasted almonds. Perfect for a cozy family dinner with authentic Middle Eastern flair.
Ingredients
Scale
Chicken and Seasoning
- 6 pieces bone-in skin-on chicken
- 1 teaspoon salt
- 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
Rice and Aromatics
- 1 red onion, chopped
- 4 garlic cloves, minced
- 1 ½ cups basmati rice
- 2 cups water
- ¼ teaspoon turmeric
Other
- 2-3 tablespoons olive oil
- Almonds (for garnish)
Instructions
- Soak the Rice: Rinse the basmati rice thoroughly and soak it in water for at least 30 minutes to remove excess starch and improve texture.
- Prepare the Chicken: In a small bowl, combine salt and all the spices (cinnamon, cumin, coriander, black pepper, cardamom, allspice, nutmeg, ground cloves). Coat each chicken piece evenly with this spice blend.
- Sauté Aromatics: Heat 2-3 tablespoons of olive oil in a large sauté pan over medium heat. Add the chopped red onion and minced garlic, cooking until they become fragrant and translucent, about 3-5 minutes.
- Brown the Chicken: Place the marinated chicken pieces in the same pan with the aromatics. Cook for about 5 minutes on each side until the chicken is golden brown but not fully cooked through.
- Add Rice and Water: Bring 2 cups of water to a boil in the same pan. Drain the soaked rice and add it to the water along with ¼ teaspoon turmeric. Stir gently to combine.
- Simmer the Rice: Reduce the heat to low, cover the pan, and let the rice cook undisturbed until all the water is absorbed and the rice is tender, approximately 15-20 minutes.
- Combine and Rest: Nestle the browned chicken pieces into the cooked rice, cover the pan again, and let it rest on low heat for an additional 5-10 minutes to allow the meat to absorb the flavors and finish cooking through.
- Garnish and Serve: Before serving, garnish the dish with toasted almonds for crunch and extra flavor. Optionally, you may also add fried onions for extra texture and taste.
Notes
- Soaking the rice before cooking helps achieve fluffy, separate grains.
- Adjust the spice blend to your taste if you prefer a milder or spicier flavor profile.
- To toast the almonds, heat them in a dry pan over medium heat until golden brown and fragrant.
- Use bone-in skin-on chicken for the best flavor and moisture retention.
- Ensure the pan is covered during simmering to trap steam and cook the rice evenly.
