Description
A fragrant and flavorful Persian Chicken recipe featuring tender bone-in, skin-on chicken pieces marinated with an aromatic spice blend and cooked with saffron-infused basmati rice, onions, and barberries. The dish is finished in the oven to develop perfectly cooked chicken with a delicate rice pilaf base, garnished with fresh herbs and nuts for added texture and color.
Ingredients
Units
Scale
Chicken and Marinade
- 6 pieces bone-in, skin-on chicken (a mix of breasts and thighs)
- Salt to taste (1 teaspoon salt per pound of chicken)
- Persian Spice Blend:
- 1 1/2 teaspoons cinnamon
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon black pepper
- 1/2 teaspoon cardamom
- 1/2 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
Rice and Flavorings
- 1 1/2 cup basmati rice (or other long grain rice)
- 2 cups water
- 1/4 teaspoon salt
- Pinch saffron, crumbled (or substitute 1/4 teaspoon ground turmeric)
- 1 tablespoon barberries (optional)
Vegetables and Oils
- 2-3 tablespoons olive oil
- One red onion, thinly sliced
- 4 garlic cloves, roughly chopped
Optional Garnishes
- Flat-leaf parsley
- Cilantro
- Pomegranate seeds
- Slivered almonds
- Slivered pistachios
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for cooking the chicken and rice together.
- Soak Rice: Place the basmati rice in a bowl and cover with water to soak while you prepare the other ingredients. This soaking step helps to achieve fluffy, separated grains once cooked.
- Season Chicken: Mix all the Persian spices together in a bowl. Season the chicken pieces on all sides with salt (approximately 1 teaspoon salt per pound of chicken), then rub the spice blend evenly over the chicken to coat thoroughly. Set the chicken aside to absorb the flavors.
- Sauté Onions and Garlic: In a large oven-proof skillet, braiser, or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the thinly sliced onions and roughly chopped garlic and sauté until tender and fragrant, seasoning lightly with salt and pepper. Once done, remove from the pan and set aside.
- Sear Chicken: Add more olive oil to the same pan if needed. Place the chicken pieces skin-side down and sear over medium heat until the skin is nicely golden brown, about 4 minutes. Flip the chicken and sear the other side for 1-2 minutes. The chicken does not need to be cooked through at this stage. Remove the chicken and set aside.
- Prepare Rice Base: Rinse and drain the soaked rice well. Add the rice to the skillet and pour in 2 cups of water along with 1/4 teaspoon salt, crumbled saffron (or turmeric), and barberries if using. Bring to a simmer while scraping up any browned bits from the chicken searing.
- Layer Ingredients: Spread half of the sautéed onions over the rice. Nestle the seared chicken pieces skin side up into the rice and then distribute the remaining onions between the chicken pieces.
- Oven Cook: Cover the skillet or Dutch oven with a lid or foil and place it in the preheated oven. Cook covered for 12 minutes. Then remove the cover and continue cooking until the rice is tender and the chicken thighs reach an internal temperature of 165°F (74°C), about 10-20 more minutes depending on the chicken size. Optionally, broil for a few minutes at the end if you prefer extra crispy skin.
- Garnish and Serve: Garnish the finished dish with fresh flat-leaf parsley or cilantro. Optionally sprinkle with pomegranate seeds and slivered nuts like almonds or pistachios for added color and texture. Serve warm.
Notes
- Salt is essential for flavor; be intentional about adding roughly 1 teaspoon per pound of chicken to avoid blandness.
- If barberries are unavailable, they can be omitted, but they add a nice tart contrast to the dish.
- Saffron can be substituted with turmeric for color, but saffron provides a distinctive aroma and flavor.
- Use a heavy bottom oven-proof skillet, braiser, or Dutch oven to ensure even cooking and ease of transitioning from stovetop to oven.
- The rice soaking step helps prevent clumping and creates a lighter pilaf texture.
- The optional broil step crisps the chicken skin perfectly if desired.
