Iranian Chicken
Created by dienia b on November 28, 2020
- Servings: 6
- Prep Time: 15m
- Cook Time: 90m
- Recipe #36000
Ingredients
- 3 pounds raw chicken thighs
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon turmeric
- 1⁄4 cup butter
- 1 cup onion, chopped
- 1⁄2 cup dried apricot, chopped
- 1⁄2 cup raisins, sultanas
- 1⁄2 teaspoon cinnamon
- 1⁄4 cup water
- 1⁄2 teaspoon saffron thread
- 2 tablespoons water
- 4 cups cooked basmati rice
How to Make
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Step 1: Season the chicken pieces with turmeric salt & pepper.
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Step 2: Using half the butter
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Step 3: Brown the chicken well, set aside.
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Step 4: Fry the onion until transparent in the remaining butter, add apricots & raisins cook 5 miniutes.
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Step 5: Stir in the cinnamon then add the 1/4 cup water to lift the browned sediment.
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Step 6: Place half the cooked rice in an oven proof dish placing the chicken on top.
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Step 7: Spread the apricot mixture over the chicken and top with remaining rice.
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Step 8: Cover the dish tightly and bake in 350 oven for 45 minutes or until the chicken is cooked & tender.
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Step 9: While the chicken is cooking mix the saffron with 2 tbsp boiling water, leave to steep.
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Step 10: Just before serving sprinkle saffron liquid over the top of the casserole , stir gently mixing the chicken, rice & saffron.
Nutritional Facts
- 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