Flavorful Persian Chicken: A Cozy Family Favorite Perfect for Weeknights
Tender spiced chicken thighs simmered with sweet dried apricots, crunchy almonds, and caramelized onions in a fragrant broth. This halal-friendly Persian recipe delivers a sweet-and-spicy harmony in 60 minutes, perfect with rice or noodles.
- Prep Time: 15
- Cook Time: 45
- Total Time: 60
- Yield: 4 servings
- Category: Dinner
- Method: Roasting/Simmering
- Cuisine: Persian
- Diet: Halal
Ingredients
2 lbs chicken thighs (bone-in or boneless)
1 ½ tsp ground cumin
1 ½ tsp ground coriander
1 tsp turmeric powder
½ tsp ground cinnamon
1 cup dried apricots (halved)
½ cup slivered almonds
1 large sweet onion (sliced thick)
3 cloves garlic (minced)
½ tsp salt
½ tsp black pepper
2 tbsp olive oil
1 cup low-sodium chicken broth
cloves (optional for garnish)
Instructions
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a bowl, mix cumin, coriander, turmeric, cinnamon, salt, and pepper. Rub spice blend over chicken thighs.
Heat oil in a skillet, add chicken thighs (skin-side up if applicable) and sear 2-3 minutes per side. Transfer to baking sheet and roast 15 minutes.
Meanwhile, in the same skillet, sauté onions in remaining oil until golden (10-12 minutes). Add garlic and cook 1 minute.
In the skillet, combine apricots, almonds, broth, roasted chicken, and any accumulated juices. Stir in cinnamon. Bring to a simmer, cover, and bake 20-25 minutes until chicken is fully cooked.
Uncover, cook 5 minutes to thicken sauce. Garnish with additional almonds or cinnamon before serving.
Notes
Use boneless thighs for faster cooking.
For a richer flavor, toast whole cinnamon sticks with the onions first.
Store leftovers in an airtight container for up to 3 days.
Serve with saffron-infused rice or zucchini noodles for a hearty or low-carb option.