Iranian Chicken
Recipe: #36000
November 28, 2020
Categories: Chicken, Rice, White Rice, Middle Eastern, One-Pot Meal Gluten-Free, Bone-in Pieces, more
"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 is 6 servings
Ingredients
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 by Step Method
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
No special items needed.
1 Reviews
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