Description
This Persian Chicken recipe combines tender, golden-browned chicken with aromatic spices and flavorful basmati rice, creating a comforting and authentic Middle Eastern dish. The savory blend of cinnamon, cumin, coriander, and other warm spices enriches both the chicken and rice, finished with crunchy almonds for a delightful texture contrast.
Ingredients
Scale
Chicken and Spices
- 6 pieces bone-in, skin-on chicken
- 1 teaspoon salt
- 1½ teaspoons cinnamon
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon black pepper
- ½ teaspoon cardamom
- ½ teaspoon allspice
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves
Rice and Aromatics
- 1 ½ cups basmati rice
- 2 cups water
- ¼ teaspoon turmeric
- 1 red onion, chopped
- 4 garlic cloves, minced
- 2-3 tablespoons olive oil
Garnish
- Almonds, fried or toasted (for garnish)
Instructions
- Soak the Rice: Rinse and soak the basmati rice in cold water for at least 30 minutes to help elongate the grains and achieve fluffy rice after cooking.
- Prepare the Spice Blend and Coat Chicken: In a small bowl, combine salt, cinnamon, cumin, coriander, black pepper, cardamom, allspice, nutmeg, and ground cloves. Evenly coat each piece of chicken with this mixture ensuring full coverage for deep flavor.
- Sauté Onion and Garlic: Heat 2-3 tablespoons of olive oil in a large skillet over medium heat. Add the chopped red onion and minced garlic and cook until fragrant and translucent, about 3-5 minutes.
- Cook the Chicken: Add the spiced chicken pieces to the skillet and cook approximately 5 minutes per side, or until the chicken is golden brown all over but not fully cooked through.
- Add Water and Rice: Pour 2 cups of boiling water into the skillet, then drain the soaked rice and add it along with the turmeric. Stir gently to combine without breaking the rice grains.
- Simmer the Rice: Cover the skillet with a tight-fitting lid. Reduce heat to low and let the rice simmer until fully cooked and the water is absorbed, about 15-20 minutes.
- Combine Chicken and Rice: Once the rice is tender, nestle the cooked chicken pieces back into the rice to absorb flavors and heat through for 5 more minutes with the lid on.
- Garnish and Serve: Garnish the dish with fried or toasted almonds and fried onions if desired. Serve hot for a rich, aromatic Persian-inspired meal.
Notes
- Soaking basmati rice improves texture and prevents clumping.
- Use bone-in, skin-on chicken for the best flavor and juiciness.
- Adjust the spice blend according to your personal heat preference.
- Garnishing with fried onions adds sweetness and texture contrast.
- This dish pairs well with a side of yogurt or fresh herbs.
