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Homemade Persian Chicken photo

Persian Chicken

A simple Persian-inspired baked chicken with saffron, turmeric, and tomatoes for a fragrant, comforting meal.
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings: 8 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds chicken (thighs and drumsticks mix)
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 13.5 ounces canned tomatoes
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon pure saffron
  • 1/2 teaspoon salt
  • 1/2 cup chicken broth
  • 1 teaspoon butter

Equipment

  • Large baking dish
  • Large mixing bowl
  • Knife
  • Cutting Board
  • Measuring Spoons
  • Measuring cup
  • Aluminum Foil

Method
 

  1. Preheat the oven to 150°C (300°F). Grease a large baking dish generously with butter or oil.
  2. In a large mixing bowl, combine the chicken pieces, chopped onion, and minced garlic.
  3. Add the canned tomatoes to the bowl and stir to combine with the chicken and aromatics.
  4. Season the mixture with turmeric, saffron, and salt; mix thoroughly so the spices are evenly distributed.
  5. Transfer the chicken mixture to the prepared baking dish, spreading it in an even layer.
  6. Gently pour the chicken broth over the chicken, then dot the top with the teaspoon of butter.
  7. Bake in the preheated oven for about 40–45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through.
  8. Remove the dish from the oven and cover loosely with aluminum foil; let the chicken rest for 10 minutes before serving.

Notes

  • Add a squeeze of lemon or a pinch of cinnamon to the marinade for additional flavor.
  • Marinate the chicken up to 4 hours to deepen the flavor.
  • Garnish with toasted pistachios or walnuts for crunch.
  • Serve with basmati rice and a fresh salad for a complete meal.
  • Store leftovers in an airtight container refrigerated up to 4 days.
  • Freeze cooled leftovers in a sealed container up to 4 months.