PERSIAN SLOW-COOKED CHICKEN
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
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 CHICKEN
This is a 16th century recipe. A friend researched it (I'm hoping she'll stop by here and add some information in the comments on how she found/changed it) because we were reading Dorothy Dunnett's Niccolo Rising novels (set in that time period) and we were curious about what the characters were eating. So we ate this along with #124576, and it was fantastic, if a little time consuming
Provided by greenery
Categories Chicken
Time 3h
Yield 6 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 741.4, Fat 57.3, SaturatedFat 12.4, Cholesterol 87.3, Sodium 467.3, Carbohydrate 35.7, Fiber 9.3, Sugar 14.8, Protein 31.5
FESENJAN (PERSIAN POMEGRANATE CHICKEN)
Fesenjan is a Persian chicken stew made with chicken breasts or thighs that are slowly cooked with ground toasted walnuts and pomegranate molasses.
Provided by Elise Bauer
Categories Dinner Stew Chicken Chicken Stew Pomegranate Stew Walnut
Time 2h10m
Yield 8
Number Of Ingredients 14
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
Nutrition Facts : Calories 568 kcal, Carbohydrate 31 g, Cholesterol 148 mg, Fiber 4 g, Protein 34 g, SaturatedFat 7 g, Sodium 375 mg, Sugar 23 g, Fat 37 g, ServingSize Serves 6-8, UnsaturatedFat 0 g
TACHIN JOOJEH RECIPE BY TASTY
Looking for a more eye-catching way to serve chicken and rice? Try tachin joojeh-a Persian dish with a crispy brown layer of saffron rice that gives way to fragrant sautéed chicken and onions. When you invert this casserole onto a platter, it looks like a savory upside down cake! Serve it with a bright yogurt sauce and barberries for a pop of sweetness.
Provided by Betsy Carter
Categories Dinner
Time 1h15m
Yield 4 servings
Number Of Ingredients 38
Steps:
- Make the marinade: In a large bowl, mix together the yogurt, lemon zest, garlic, turmeric, pepper, ginger, and salt. Add the chicken and toss to coat. Cover the bowl with plastic wrap and marinate the chicken in the refrigerator for at least 1 hour, or overnight.
- Preheat the oven to 400°F (200°C).
- Make the yogurt rice: Add the water to a medium pot and bring to a boil over high heat. Add the rice and simmer for 3 minutes. Drain the rice and rinse with cold water to stop the cooking process. The rice should be slightly translucent with a completely opaque center. Set aside to drain completely.
- If using the saffron, combine with the warm water in a small bowl. Cover with plastic wrap or a lid and let bloom for about 5 minutes, until the water has cooled.
- In a medium bowl, mix together the yogurt, egg yolks, turmeric, cumin, salt, pepper, and bloomed saffron, if using, until bright orange-yellow. Add half of the rice and stir to incorporate. Set aside.
- Cook the chicken and onions: Wipe the marinade off the chicken, then cut into bite-size pieces.
- Heat the olive oil in a medium pan over medium heat. When the oil is shimmering, add the onion and cook until just translucent, about 5 minutes. Add the ginger, garlic, cumin, and salt. Cook for 1 minute, until the garlic and ginger are fragrant, then add the chicken and cook until just cooked through, about 7 minutes. Remove the pan from the heat.
- Grease a 2½-quart ovenproof glass bowl or a 5-inch square casserole dish with the butter and 2 tablespoons of olive oil.
- Add the yogurt rice to the prepared bowl and pack down with a spatula. Evenly distribute chicken and onion mixture over the yogurt rice and pack down. Add the remaining cooked rice on top in an even layer. Cut a piece of parchment paper to cover the bowl and then wrap tightly with foil.
- Bake for 45 minutes, until the rice on the bottom is crispy and browned.
- Meanwhile, make the yogurt sauce: In a medium bowl, mix together the yogurt, mint, parsley, salt, pepper, cumin, ginger, garlic, lemon zest, and lemon juice.
- In a small pan, heat the remaining tablespoon of olive oil over medium heat until shimmering. Add the barberries and sauté for 3 minutes, until warmed. Remove the pan from the heat and season with a pinch of salt.
- To serve, carefully invert the bowl onto a serving platter or cutting board. If it does not release, take a spatula and run it along the sides, then try again. Spoon some of the yogurt sauce over the top and sprinkle with the barberries. Serve with the remaining yogurt sauce alongside.
- Enjoy!
Nutrition Facts : Calories 1047 calories, Carbohydrate 121 grams, Fat 32 grams, Fiber 6 grams, Protein 67 grams, Sugar 26 grams
PERSIAN CHICKEN PILAF
Make and share this Persian Chicken Pilaf recipe from Food.com.
Provided by LikeItLoveIt
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Toss chicken with paprika, cinnamon and cardamom.
- In large nonstick skillet, heat 2 Tbsp olive oil over medium heat.
- Add the chicken, cook 5 minutes, stirring occasionally.
- Remove from skillet, set aside.
- In same skillet, heat remaining 1 Tbsp olive oil over medium heat.
- Add onion; cook 8 minutes, stirring occasionally.
- Stir in rice pilaf mix, contents of Spice Sack, broth, apricots, and orange zest; bring to a boil.
- Cover; reduce heat to low.
- Simmer 15 minutes.
- Stir in reserved chicken and almonds.
- Cover; continue to simmer 5 to 10 minutes or until liquid is absorbed.
PERSIAN STYLE CHICKEN AND RICE
This isn't actually a Persian recipe, but it is inspired by Persian dishes i have had in the past.... It's very easy to prepare and its great for summertime, or as a side dish for a nice lamb tagine. Very important - must use real saffron, not imitation! You can use less or more butter if you like, depending on how you like the taste (or how worried you are about the waistline!!!)
Provided by becy959
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place the basmati in a rice cooker with 2-3 cups of water (according to your rice cooker's instructions) along with pinch of salt and the saffron.
- Turn the rice cooker on and while that is cooking, prepare the rest.
- Strip the bbq chicken of it's skin, wings and stuffing (I usually eat this as I cook the meal ha ha).
- Chop up the roast chicken meat roughly and set aside.
- Dry roast the almonds in a large frypan until they're a light golden brown, then set aside.
- Fry the berries in appx 1/2 tbpsn of the butter for about five minutes, then set aside.
- Put another 1/2 tbspn of the butter in the pan and fry the chopped spring onions gently til they go soft.
- Add the cooked rice and the rest of the butter, stir fry for about five minutes.
- Add the chicken, almonds, berries and sumac and stir through.
- Add the fresh coriander, cook for another minute, then serve.
More about "persian chicken casserole food"
PERSIAN CHICKEN STEW RECIPE - MATTHEW DILLON - FOOD
From foodandwine.com
Author Matthew DillonTotal Time 1 hr 45 mins
- Preheat the oven to 350°. Season the chicken with salt and pepper. In a large enameled cast-iron casserole, heat the olive oil. Add half of the chicken along with the backbone and neck and cook over moderately high heat until browned, about 4 minutes per side. Transfer the chicken to a plate and repeat with the remaining pieces.
- Pour off all but 2 tablespoons of the fat in the casserole. Add the onion, smashed garlic cloves, raisins and chopped walnuts to the casserole and cook over moderate heat, stirring occasionally, until the onion is softened and golden brown, about 7 minutes. Add the saffron water, chicken broth, pomegranate juice, cardamom, allspice, dried lime and cinnamon stick and bring to a boil over moderately high heat. Return the chicken pieces to the casserole, skin side up, along with any accumulated juices. Cover and braise the chicken in the oven for about 35 minutes, until the breasts are cooked through.
- Transfer the chicken breasts to a medium bowl and keep them warm. Continue braising the dark meat pieces for about 15 minutes, until the legs are cooked through. Transfer the legs to the bowl. Discard the chicken back and neck.
- Boil the braising liquid over high heat until it is reduced to 3/4 cup, about 15 minutes. Discard the dried lime, cardamom, allspice and cinnamon stick. Add the red wine vinegar and season the sauce with salt and pepper. Return the chicken pieces to the sauce and simmer them gently until they are heated through, about 3 minutes. Transfer the chicken stew to shallow bowls and serve with couscous.
PERSIAN LAYERED CHICKEN AND RICE WITH YOGURT (TACHIN …
From panningtheglobe.com
4.8/5 (22)Calories 517 per servingCategory Festive Main Course
- In a medium bowl mix yogurt, garlic, lemon juice and salt. Sprinkle mint or basil on top (optional) Keep in fridge until ready to serve.
- Season chicken on both sides with 1 teaspoon salt and a few grinds of pepper. Heat 2 tablespoons oil in large skillet over medium heat until very hot. Add chicken – it should sizzle – and cook 6 minutes per side, or until no longer pink. (It will be golden brown on the outside and tender and juicy on the inside) Remove from heat, cut into bite-sized cubes and set aside. Add 1 tablespoon oil to skillet, add onions, 1/2 teaspoon salt, turmeric and a few grinds of pepper. Cook, stirring occasionally, 6-7 minutes over medium heat until onions soften and turn golden brown. Mix with cubed chicken and set aside.
- Put rinsed rice and 1 teaspoon salt in a medium saucepan and add water to cover by 2 inches. Bring to a boil, lower heat and cook, covered, for 7 minutes. Pour into a strainer, drain, rinse with cold water to stop cooking and set aside.
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