Description
A flavorful Persian Chicken recipe featuring aromatic spices, basmati rice, and tender chicken pieces cooked together in a single oven-proof skillet or Dutch oven. This dish offers a perfect balance of spiced chicken and fragrant rice, garnished with fresh herbs and optional tart barberries, pomegranate seeds, and nuts for added texture and color.
Ingredients
Main Ingredients
- 1 ½ cup basmati rice (or other long grain rice)
- 6 pieces bone-in, skin-on chicken (mix of breasts and thighs)
- Salt to taste (1 teaspoon salt per pound of chicken)
- 2-3 tablespoons olive oil
- 1 red onion, thinly sliced
- 4 garlic cloves, rough chopped
- 2 cups water
- ¼ teaspoon salt
- 1 tablespoon barberries (optional)
- Pinch saffron, crumbled (or substitute ¼ teaspoon ground turmeric)
- Optional garnishes: Flat leaf parsley, cilantro, pomegranate seeds, nuts (slivered almonds, slivered pistachios)
Spice Blend
- 1 ½ 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
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to prepare for baking the chicken and rice together.
- Prepare the rice: Place the basmati rice in a bowl and cover it with water to soak while you prepare the other ingredients. This soaking step helps the rice cook evenly and gain a fluffy texture.
- Mix spices and season chicken: Combine all the Persian spices—cinnamon, cumin, coriander, black pepper, cardamom, allspice, nutmeg, and ground cloves—in a bowl. Season the chicken generously with salt (1 teaspoon per pound) and rub the spice blend all over the chicken pieces, ensuring even coating.
- Sauté onions and garlic: Heat 1 tablespoon of olive oil in a large oven-proof skillet, braiser, or Dutch oven over medium-high heat. Add the sliced red onions and chopped garlic, season with a pinch of salt and pepper, and sauté until soft and fragrant. Remove from the pan and set aside.
- Sear the chicken: Add more olive oil to the same pan if necessary. Place the chicken pieces skin-side down and sear for 4-5 minutes until golden and crispy. Flip the chicken and sear the other side for 1-2 minutes. The chicken does not need to be cooked through at this point. Remove and set aside.
- Prepare the rice base: Rinse and drain the soaked rice thoroughly. Add the rice to the skillet with the browned bits. Pour in 2 cups of water, add ¼ teaspoon salt, crumbled saffron (or ground turmeric), and barberries if using. Bring this mixture to a simmer, scraping up any flavorful browned bits from the pan bottom.
- Assemble the dish: Spread half of the sautéed onions over the rice. Nestle the seared chicken pieces skin-side up into the rice. Add the remaining onions in between the chicken pieces.
- Bake the chicken and rice: Bring the skillet back to a gentle simmer on the stovetop. Cover it with a lid or foil and transfer to the preheated oven. Bake for 15 minutes or until the rice is just tender.
- Finish baking: Remove the cover and continue baking uncovered for an additional 10-20 minutes, or until the rice is fully cooked and the chicken thighs reach an internal temperature of 165°F (74°C). For crispier skin, optionally broil for a few minutes at the end.
- Garnish and serve: Garnish the dish with fresh flat-leaf parsley or cilantro. Adding pomegranate seeds or slivered nuts like almonds or pistachios will add wonderful pops of color and texture.
Notes
- Use long-grain rice such as basmati for the best texture and flavor in this dish.
- Soaking the rice before cooking helps achieve a fluffy and separate grain texture.
- Barberries add a tart flavor traditional to Persian cuisine but can be omitted if unavailable.
- Check chicken internal temperature for safety, aiming for 165°F (74°C) before serving.
- If you prefer a crispy chicken skin, use the broiler in the last few minutes of cooking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Persian
