IRANIAN CHICKEN WITH TURMERIC, SAFFRON, AND LEMON JUICE ...
I love the recipes found on My Persian Kitchen, as they are authentic and delicious Iranian dishes. I chose this one, "Mitra's Sunshine Chicken" not only because it had my name in it, but because I remember my step mother having made this dish and I absolutely love it! The flavors are elegant and delicious. From My Persian Kitchen.
Total Time 45 minutes
Prep Time 5 minutes
Cook Time 40 minutes
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Rough chop the onion and place in a large pot.
- Add chicken on top.
- Season with salt and pepper.
- Add turmeric.
- Add 1/2 cup of water.
- Cover and cook for 30 minutes, or until chicken is cooked all the way through. 10 minutes into the cooking, give the whole pot a stir to allow the turmeric to coat the chicken and onions.
- If you choose to use fresh lemon juice, squeeze your lemons now.
- When the chicken is done, remove it from the pot and keep warm.
- Add saffron mixed with water and lemon juice to the water remaining in your pot. Adjust seasonings if needed.
- With a hand or regular blender, process the juice and onion until nice and smooth. Let reduce for a few minutes on low hear until the sauce thickens, about 10 minutes.
- Arrange your chicken in a platter and pour the sauce over the chicken.
- Serve with Iranian polo (rice).
Nutrition Facts : Calories 254, FatContent 12.8, SaturatedFatContent 3.5, CholesterolContent 118.3, SodiumContent 123.6, CarbohydrateContent 4.8, FiberContent 0.7, SugarContent 1.9, ProteinContent 28.6
IRANIAN CHICKEN WITH RICE (MORGH POLOU) RECIPE - FOOD.COM
This is a typical Iranian recipe using fruit with a meat or chicken. The saffron gives it a golden color and the scent while it is cooking is wonderful. It is not "spicy hot" but it is "spicy flavorful". There is a special way to cook Iranian rice but I have simplified this recipe using plain cooked rice - I prefer Basmati Rice I made this recipe using skinless boneless breasts - they turned out too dry I recommend that you use the whole chicken, skin on for this recipe
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 1 hours
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Season the chicken pieces with salt & pepper.
- Using half the Ghee/butter brown the chicken, set aside.
- Fry the onion until transparent in the remaining butter/ghee, add apricots & raisins cook 5 miniutes.
- Stir in the cinnamon then add the 1/4 cup water to lift the browned sediment.
- Place half the cooked rice in an oven proof dish placing the chicken on top.
- Spread the apricot mixture over the chicken and top with remaining rice.
- Cover the dish tightly and bake in 350 oven for 45 minutes or until the chicken is cooked & tender.
- While the chicken is cooking mix the saffron with 2 tbsp boiling water, leave to steep.
- Just before serving sprinkle saffron liquid over the top of the casserole , stir gently mixing the chicken, rice & saffron.
- Serve heaped on a platter.
Nutrition Facts : Calories 1185, FatContent 63.4, SaturatedFatContent 22.1, CholesterolContent 285.9, SodiumContent 345.6, CarbohydrateContent 81.5, FiberContent 3.2, SugarContent 21, ProteinContent 69.4
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From thehappyfoodie.co.uk
Cuisine Middle Eastern
For the chicken:
Place the ice cubes in a small bowl, sprinkle the crushed saffron over the top and set aside. As the ice melts, the saffron will slowly release its bright orange colour and pungent flavour.
Melt the butter in a sauté pan on a medium heat and fry the chicken pieces for 5 minutes on each side, until lightly golden. Add the onion quarters, sprinkle with the turmeric, salt and pepper and cover with the water. Bring to the boil and skim off any foam on the surface. Lower the heat, cover and simmer for 15 minutes.
Turn the thighs and simmer, covered, for another 15 minutes.
Meanwhile, in a separate pan, fry the sliced onion in the ghee or vegetable oil for 10–15 minutes, until golden brown. Add the tomato purée and stir for a minute to coat the onion. Set aside.
Remove about half of the stock and the onion quarters from the chicken pan. Reserve the stock for later (save the onions for a soup or a stew).
Pour the saffron water over the chicken. Add the fried onion and tomato purée mixture, the lemon juice and barberries and stir well.
Cover and simmer for another 15 minutes.
(This is a good point to start making the barberry rice, see below.) Turn the chicken thighs again and simmer, covered, for a final 15 minutes. The sauce should be well reduced and glossy. If the sauce is too thin, remove the chicken and boil to reduce until thick; if it is too thick, add some of the reserved stock. Keep warm while you finish the rice.
For the barberry rice:
In a large heavy-based pan (covered with a tight-fitting lid), bring the water to the boil.
Put the rice in a bowl and wash several times under running water, stirring gently with your fingers. When the water is clear, drain the rice.
Mix the cinnamon, rose petals, cumin and cardamom until well blended. Set aside.
Add the salt to the boiling water, then add the rice. Let the water come back to the boil, stir the rice and cook, uncovered, for about 7 minutes. It should be soft on the outside and slightly hard inside.
Drain the rice. Return the pan to the heat and add 3 tablespoons of the ghee or vegetable oil. Spoon half of the rice into the pan, then sprinkle with half of the spice mixture. Spoon the remaining rice on top and sprinkle with the remaining spices. Poke the handle of the spoon into the rice, making five holes to let the steam escape. Wrap the lid in a clean tea towel and place on top of the pan. Turn the heat to low and cook for 30 minutes.
For the rice garnish, heat the remaining 2 tablespoons of ghee or vegetable oil in a small frying pan on a medium heat and fry the onion for 10 minutes, until golden. Drain the barberries and squeeze out the excess water. Add them to the onion and stir for 30 seconds, taking care as the barberries tend to burn easily.
When ready to serve, stir the rice gently with a fork to mix the spices evenly, and spoon onto a serving plate. Garnish with the onion and barberry mixture and sprinkle chopped almonds and/or pistachios over the top. Serve with the chicken.
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