Name: Persian Chicken
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Persian
Ingredients: 4 pieces of chicken (legs or thighs); 1 large onion, sliced; 3 cloves garlic, minced; 2 tablespoons olive oil; 1 teaspoon turmeric powder; 1 teaspoon ground cumin; 1 teaspoon ground cinnamon; 1 teaspoon black pepper; 1 tablespoon salt (adjust to taste); 2 tablespoons fresh lemon juice; 1 cup chicken broth; 1 cup dried apricots or prunes (or a mix); 1/2 cup toasted almond slivers; Fresh parsley or cilantro for garnish

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Persian Chicken is a flavorful and elegant dish that captures the heart of Persian cuisine with its warm spices, sweet dried fruits, and aromatic herbs. Every time I make this recipe, the kitchen fills with incredible smells — turmeric, cinnamon, garlic, and slow-simmered chicken that practically falls off the bone. It’s one of those meals that feels like a special occasion even when I’m making it on a quiet weeknight.

Why You’ll Love This Recipe

There are so many reasons why I keep this recipe in my rotation:

The flavor is bold yet balanced — savory, sweet, tangy, and spiced just right.
It’s a beautiful way to explore Persian cooking traditions without needing complicated techniques.
The chicken turns out incredibly tender thanks to the slow simmer in spiced broth.
It’s a naturally wholesome dish made with real ingredients.
I can easily adapt it to suit my tastes or dietary needs.
It looks impressive on the plate and tastes even better.
The leftovers are just as good (if not better) the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 pieces of chicken (legs or thighs work best)
1 large onion, sliced
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon turmeric powder
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon black pepper
1 tablespoon salt (adjust to taste)
2 tablespoons fresh lemon juice
1 cup chicken broth
1 cup dried apricots or prunes (or a mix of both)
½ cup toasted almond slivers
Fresh parsley or cilantro for garnish

Directions

I rinse the chicken pieces and pat them dry — this helps them brown better.
In a large skillet, I heat olive oil over medium and sauté the sliced onion until golden brown (about 8–10 minutes).
I stir in the garlic, turmeric, cumin, cinnamon, black pepper, and salt, and cook for 2–3 minutes until fragrant.
I raise the heat to medium-high and sear the chicken pieces for about 5 minutes per side until browned.
I pour in the lemon juice and scrape up any bits from the bottom of the skillet.
I add the chicken broth and the dried fruit, bringing it all to a gentle simmer.
I cover the skillet, reduce the heat to low, and let it cook for about 40 minutes.
Once the chicken is tender, I stir in the toasted almonds and let it cook uncovered for another 5–10 minutes to thicken the sauce.
I turn off the heat and let everything rest for 10 minutes to allow the flavors to settle.
I serve it garnished with fresh parsley or cilantro, alongside rice or flatbread.

Servings and timing

Servings: 4
Preparation time: 30 minutes
Cooking time: 1 hour
Total time: 1 hour 30 minutes
Calories per serving: ~450–500
Key nutrients per serving:
- Protein: ~35g
- Carbohydrates: ~20g
- Fat: ~25g

Variations

Herb-Infused: I sometimes add rosemary or thyme for extra fragrance.
Spicy Kick: I include cayenne pepper or a fresh chili for some heat.
Vegetable Boost: I toss in chopped carrots or bell peppers to make it heartier.
Fruit Swap: I use dried figs or golden raisins instead of apricots for a different sweetness.
Creamy Version: I occasionally stir in a splash of coconut milk for a rich, tropical twist.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stovetop with a splash of broth to loosen the sauce.

For freezing, I let the chicken cool completely, portion it out into freezer-safe containers, and store it for up to 2 months. When I’m ready to serve it again, I thaw it overnight in the fridge and reheat it slowly to preserve the texture and flavor.

FAQs

Can I use boneless chicken for this recipe?

Yes, but I prefer bone-in thighs or legs for deeper flavor and moisture. Boneless works well if I’m short on time or want easier serving.

What’s the best side dish for Persian Chicken?

I always go with saffron rice, Persian jeweled rice, or even plain basmati rice. Flatbreads and fresh salad are great too.

Can I make this dish ahead of time?

Definitely. I often make it a day in advance — the flavors deepen overnight, making it even better the next day.

Is this recipe very sweet?

It has a mild natural sweetness from the dried fruit, but it’s balanced by the spices and lemon juice. I adjust the amount of fruit to match my taste.

How do I toast the almond slivers?

I add them to a dry pan over medium heat for 3–5 minutes, stirring often until they’re golden and fragrant.

Conclusion

Persian Chicken is a recipe that always makes me feel like I’ve created something truly special. It’s rich, warm, slightly sweet, and full of depth — exactly the kind of dish I love sharing with friends or serving to impress. Whether I’m cooking for a holiday, a family dinner, or just for myself, this recipe brings beauty, culture, and incredible flavor to the table every single time.