Iranian Chicken

6
Servings
15m
Prep Time
90m
Cook Time
1h 45m
Ready In


"MORGH POLOU bergys recipe from other place. Cook rice in chicken stock and use turmeric if you dont have saffron. Use bone in skinned chicken and can add more fruit"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (502.4 g)
  • Calories 1114.3
  • Total Fat - 74.5 g
  • Saturated Fat - 30.8 g
  • Cholesterol - 303.6 mg
  • Sodium - 1328.9 mg
  • Total Carbohydrate - 69.6 g
  • Dietary Fiber - 3.3 g
  • Sugars - 17.8 g
  • Protein - 43.7 g
  • Calcium - 114.3 mg
  • Iron - 3.8 mg
  • Vitamin C - 1.6 mg
  • Thiamin - 0.5 mg

Step 1

Season the chicken pieces with turmeric salt & pepper.

Step 2

Using half the butter

Step 3

Brown the chicken well, set aside.

Step 4

Fry the onion until transparent in the remaining butter, add apricots & raisins cook 5 miniutes.

Step 5

Stir in the cinnamon then add the 1/4 cup water to lift the browned sediment.

Step 6

Place half the cooked rice in an oven proof dish placing the chicken on top.

Step 7

Spread the apricot mixture over the chicken and top with remaining rice.

Step 8

Cover the dish tightly and bake in 350 oven for 45 minutes or until the chicken is cooked & tender.

Step 9

While the chicken is cooking mix the saffron with 2 tbsp boiling water, leave to steep.

Step 10

Just before serving sprinkle saffron liquid over the top of the casserole , stir gently mixing the chicken, rice & saffron.

Tips & Variations


No special items needed.

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