Persian Chicken 

This was tasty but personally next time I’d do without the preserved lemons. Not to my taste. 

Ingredients 

12 chicken thighs (skin on, bone in)

sea salt

2 red onions, peeled and each cut into 8 through the root

1 tsp ground cinnamon

1 tsp ground coriander

1 tsp ground cumin

3 tbsp vegetable oil

250g ready-cooked pure basmati rice

250g ready-cooked brown basmati rice 

400g chickpeas, drained

75g skin-on almonds, roughly chopped

150g dried apricots, roughly chopped

2 preserved lemons, pips removed, chopped

pared peel of a small orange, in strips

2 cinnamon sticks

2 tbsp coriander leaves

100g pomegranate seeds

For the harissa yogurt

6 tbsp Greek-style natural yogurt

2 tbsp chopped mint

2 tbsp chopped coriander

2 tsp harissa

Method 

Preheat the oven to 200°C, fan 180°C, gas 6. Cut any excess fat and skin off the chicken thighs – using scissors is the easiest way to do this. Arrange the thighs in a large roasting tin, about 25 x 35 x 7cm deep. Season them with crushed sea salt and pepper. Scatter the onion among the chicken; roast for 30 minutes. Meanwhile, in a pestle and mortar, add all the spices spices and the oil and mix together. 

After the 30 minutes, baste the chicken and onion with the juices in the tin and brush the chicken with the spiced oil. Return to the oven for 20 minutes. In a bowl, mix the cooked rice, chickpeas, almonds, apricots and preserved lemon, breaking up larger clumps of rice.

1Preheat the oven to 200°C, fan 180°C, gas 6. Cut any excess fat and skin off the chicken thighs – using scissors is the easiest way to do this. Arrange the thighs in a large roasting tin, about 25 x 35 x 7cm deep. Season them with crushed sea salt and pepper. Scatter the onion among the chicken; roast for 30 minutes. Meanwhile, remove the cardamom from the pods and crush in a pestle and mortar, add the other spices and the oil and mix together. If you don’t have a pestle and mortar, crush the cardamom with the back of a spoon and mix with the spices and oil in a bowl.

2After the 30 minutes, baste the chicken and onion with the juices in the tin and brush the chicken with the spiced oil. Return to the oven for 20 minutes. In a bowl, mix the cooked rice, chickpeas, almonds, apricots and preserved lemon, breaking up larger clumps of rice.

An all-in-one chicken recipe that means minimal washing up and stress-free entertaining. Serve with a leafy green salad with a lemony dressing – mix 4 tbsp olive oil with 1 tbsp lemon juice, 1 tsp Dijon mustard, 1 tsp sugar and some seasoning; shake in a jar to mix.

For the harissa yogurt, mix the yogurt in a bowl with the herbs and a pinch of salt, add the harissa and gently stir to marble it through.

After the 20 minutes’ cooking time, remove the tin from the oven and, using tongs, transfer the chicken to a plate. Tip the rice mix into the tin, season with salt and mix it well with the roasting juices. Return the chicken to sit on top of the rice and tuck the strips of orange peel and the cinnamon sticks into the rice. Roast for a further 30 minutes. Serve with the harissa yogurt, sprinkled with the coriander leaves and pomegranate seeds.

yummy

2 thoughts on “Persian Chicken 

  1. Did you remove the flesh bit of the preserved lemons?

    Can be quite bitter. Might be reason didn’t like the taste. Also rinse first to remove any brine on the skin

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