Go Back
–+ servings
Persian Chicken

Persian Chicken

This Persian Chicken recipe is full of exquisite flavors, featuring tender chicken and basmati rice infused with aromatic spices.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Dish
Cuisine Persian
Servings 6 pieces
Calories 528 kcal

Equipment

  • Oven
  • Skillet
  • bowl

Ingredients
  

  • 1.5 cups basmati rice or other long grain rice
  • 6 pieces bone-in, skin-on chicken a mix of breasts and thighs are perfect
  • Salt to taste (1 teaspoon salt per pound of chicken)
  • 2-3 tablespoons olive oil
  • 1 red onion thinly sliced
  • 4 cloves garlic rough chopped
  • 2 cups water
  • 0.25 teaspoon salt
  • 1 tablespoon barberries optional
  • 1 pinch saffron crumbled (or sub ¼ teaspoon ground turmeric)
  • Flat leaf parsley optional garnishes
  • cilantro optional garnishes
  • pomegranate seeds optional garnishes
  • slivered almonds optional garnishes
  • slivered pistachios optional garnishes

Persian Spice Blend

  • 1.5 teaspoons cinnamon
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon black pepper
  • 0.5 teaspoon cardamom
  • 0.5 teaspoon allspice
  • 0.25 teaspoon nutmeg
  • 0.25 teaspoon ground cloves

Instructions
 

  • Preheat oven to 400 F.
  • Place rice in a bowl and cover with water to soak while you prep the remaining ingredients.
  • Mix the Persian spices together in a bowl. Season all sides of the chicken with salt, then rub the spice blend all over the chicken. Set chicken aside.
  • In a large oven-proof skillet, add 1 tablespoon oil and heat over medium-high heat. Sauté the onion and garlic until tender and fragrant, then set aside.
  • Add more oil if needed to the same pan. Place the chicken skin-side down, gently sear over medium heat until golden, about 4-5 minutes. Turn over and sear 1-2 minutes. Set aside.
  • Rinse and drain the rice well and place in the same pan. Add the water, salt, saffron, and barberries. Bring to a simmer, scraping up any browned bits.
  • Cover with half the onions and nestle the chicken skin side up.
  • Nestle the rest of the onions in between the chicken. Bring rice to a simmer. Cover and place in the oven for 15 minutes or until the rice is just tender.
  • Remove the cover and continue baking until rice is tender and thighs reach 165F, another 10-20 minutes. Broil for a few minutes if desired for a crispier skin.
  • Garnish with parsley or cilantro and pomegranate seeds or nuts if desired.

Notes

Be intentional about adding salt (1 teaspoon per pound) to avoid bland chicken. You can substitute Lebanese 7 Spice or Ras el Hanout for the spices. Serve with harissa yogurt made with ½ cup plain yogurt mixed with 1 tablespoon harissa paste.

Nutrition

Serving: 1piece chicken with ¾ cup riceCalories: 528kcalFat: 21.3gSaturated Fat: 5.5gSodium: 599.1mgSugar: 1.2g
Keyword Chicken, dinner, one-pan meal, Persian Chicken, Rice, spices
Tried this recipe?Let us know how it was!