Name: Easy Persian Chicken Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Persian
Ingredients: 4 bone-in chicken thighs or drumsticks; 2 tablespoons olive oil; Salt and pepper to taste; 1 large onion, thinly sliced; 3 garlic cloves, minced; 2 tablespoons tomato paste; 1/2 teaspoon turmeric; Pinch of saffron, bloomed in 2 tbsp hot water; 1/4 teaspoon ground cinnamon (optional); 1 cup water or low-sodium chicken broth; Juice of 1/2 lemon; Fresh parsley or mint for garnish

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Introduction

Easy Persian Chicken is a flavorful, comforting dish that brings the vibrant spices of Persian cuisine to your kitchen. Tender chicken thighs simmered in a rich saffron and tomato sauce make for a perfect weeknight dinner.

A white bowl holds a dish with a base layer of yellow-orange rice mixed with spices and bits of green herbs, topped with several pieces of brown, crispy roasted chicken that have a charred, shiny skin. Bright green chopped herbs are sprinkled on top of the chicken and rice, adding contrast. In the background, a large clear glass pan filled with more of the same rice and chicken sits on a white marbled surface, with additional white plates stacked nearby. A fork rests inside the bowl, adding a casual dining touch. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 bone-in chicken thighs or drumsticks
1 large onion, thinly sliced
3 garlic cloves, minced
2 tablespoons tomato paste
1/2 teaspoon turmeric
Pinch of saffron, bloomed in 2 tablespoons hot water
1/4 teaspoon ground cinnamon (optional)
2 tablespoons olive oil
1 cup water or low-sodium chicken broth
Juice of 1/2 lemon
Salt and pepper to taste
Fresh parsley or mint for garnish

Instructions

Step 1: Heat olive oil in a large skillet over medium heat. Sear chicken on both sides until golden, about 4–5 minutes per side.
Step 2: Remove chicken from the skillet. In the same pan, sauté the thinly sliced onions until they turn golden and soft.
Step 3: Add minced garlic, turmeric, cinnamon (if using), and tomato paste to the onions. Cook for 1–2 minutes, stirring frequently to develop the flavors.
Step 4: Return the chicken to the pan. Pour in the chicken broth or water along with the bloomed saffron and its water. Season with salt and pepper to taste.
Step 5: Cover the pan, reduce heat to low, and simmer for 30–35 minutes until the chicken is tender and the sauce has thickened.
Step 6: Stir in the lemon juice. Garnish with fresh parsley or mint before serving. Enjoy alongside rice or flatbread.

Tips & Variations

Bloom the saffron in hot water for at least 10 minutes to enhance its flavor and color before adding it to the dish.
Use bone-in chicken for juicier, more flavorful results, but boneless can be used if preferred; adjust cooking time accordingly.
Add a pinch of ground cardamom or cumin for an extra layer of Persian-inspired aroma.
Serve with saffron rice or warm flatbread to soak up the delicious sauce.

Storage

Store leftover Persian chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until heated through. The flavors often deepen overnight, making leftovers even better.

How to Serve

The dish is served on a white plate filled with a layer of fluffy white and golden-brown cooked rice as the base. On top, there are four pieces of dark brown, crispy grilled chicken thighs with a slightly charred texture. The chicken is garnished with fresh green mint leaves placed at different spots, adding a pop of color. A bright yellow lemon wedge rests on the right side of the plate. The plate is set on a soft beige cloth, and the background shows a white marbled surface with a small wooden bowl holding a sliced lemon at the top right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but chicken breasts may dry out more quickly. Use bone-in, skin-on breasts if possible and reduce simmering time to keep the meat tender.

What can I substitute for saffron if I don’t have it?

If saffron is unavailable, you can use a small pinch of turmeric to mimic the color, though the flavor will be different. For a closer flavor, consider using a blend of turmeric and a tiny bit of paprika.