Persian Chicken Recipe Recipe
This Persian Chicken recipe is so flavorful and comforting! The savory, tender chicken and basmati rice are infused with fragrant Persian spices - a delightful one-pan dinner that comes together quickly and easily!
How to Make the Best Persian Chicken Recipe
This Persian chicken recipe brings the aromatic flavors of the Middle East right to your dinner table. The combination of warm spices like cinnamon, cardamom, and cumin creates a fragrant blend that transforms simple chicken and rice into something truly special. The one-pan cooking method means all those delicious flavors meld together beautifully while keeping cleanup to a minimum.
What makes this dish stand out is the way the chicken skin crisps up in the oven while the rice below absorbs all the wonderful juices and spices. The saffron adds a subtle golden color and earthy flavor, while the optional barberries provide little pops of tartness that contrast perfectly with the savory meat. If you can’t find barberries, dried cranberries or currants make a good substitute.
Garnishing with fresh herbs and pomegranate seeds not only adds color but also brings brightness and texture to the finished dish. This is the kind of meal that looks impressive enough for company but is simple enough for a weeknight dinner when you want something a bit more special than the usual rotation.
Persian Chicken Recipe
This Persian Chicken recipe is so flavorful and comforting! The savory, tender chicken and basmati rice are infused with fragrant Persian spices - a delightful one-pan dinner that comes together quickly and easily!
Ingredients
Rice & Chicken
Persian Spice Blend
Optional Garnishes
Instructions
Prepare Ingredients
- 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 (use 1 teaspoon per pound) then rub the spice blend all over the chicken, using it all. Set chicken aside.
Sear & Assemble
- In a large oven-proof skillet, braiser or Dutch oven, add 1 tablespoon oil and heat over medium-high heat. Sauté the onion and garlic until tender and fragrant, seasoning with salt and pepper, and set these aside.
- To the same pan, add more oil if needed. Place the chicken skin-side down, gently searing over medium heat, until beautifully golden, about 4-5 minutes. Turn over, and sear 1-2 minutes. No need to cook through. Set it aside.
- Rinse and drain the rice well—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. Nestle in the chicken, skin side up.
- Nestle the rest of the onions in between the chicken. Bring rice to a simmer.
Bake & Serve
- 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 165°F, another 10-20 minutes depending on chicken size. Feel free to broil for a few minutes if you like crispier skin.
- Garnish with parsley or cilantro. Pomegranate seeds would be nice here too or add a nut.
Notes
- Use basmati or other long grain rice for best results.
- For a more authentic flavor, try to find barberries at a Middle Eastern grocery store.
- The spice blend can be made ahead and stored in an airtight container.
