PERSIAN CHICKEN WITH TURMERIC AND LIME
A crisp cucumber and fresh herb salad makes a light yet vibrant companion to this golden dish. A squeeze of fresh lime juice and a dollop of yogurt added at the finish lends a lovely citrus tang and a touch of creaminess.
Provided by Mindy Fox
Categories Dinner Chicken Rice Lime Juice Yogurt Cardamom Cucumber Herb Mint Cilantro Pistachio
Yield 4 servings
Number Of Ingredients 17
Steps:
- Mix chicken, onion, turmeric, chopped garlic, lime juice, 1 Tbsp. oil, 2 tsp. cumin, 1 tsp. salt, and 3/4 tsp. pepper in a medium bowl.
- Heat 1 Tbsp. oil over medium in a heavy medium saucepan. Add rice and smashed garlic and cook, stirring frequently, until lightly toasted and fragrant, 1-2 minutes. Stir in cardamom, cinnamon, 1/4 tsp. salt, and remaining 1/4 tsp. cumin and 1/4 tsp. pepper. Add 1 3/4 cups water and bring to a boil, then reduce heat and gently simmer, covered, until water is evaporated and rice is cooked, 18-20 minutes. Remove from heat. Let sit, covered, until ready to serve.
- Meanwhile, heat remaining 1 Tbsp. oil over medium-high in a large skillet until very hot but not smoking. Add chicken mixture and cook, stirring occasionally, until chicken is cooked through, 6-8 minutes. Remove from heat. Stir in yogurt, if using, then adjust seasoning to taste. Cover to keep warm.
- Gently toss cucumber, herbs, and remaining 1/4 tsp. salt in a small bowl.
- Fluff rice with a fork and divide among bowls. Spoon chicken over. Top with cucumber salad, pistachios, and sumac, if using. Generously squeeze lime wedges over.
PERSIAN CHICKEN
A gorgeous dish that's easy to prepare.
Provided by twinklestar
Time 1h15m
Yield Serves 5
Number Of Ingredients 10
Steps:
- Slice the onions roughly and fry lightly in a large frying pan in small amount of oil.
- In a bowl or large measuring cup combine the wine, water, curry powder and chicken stock. Pour this into the onions and allow to simmer for about half an hour.
- Slice the mushrooms thickly and cube the chicken. Fry lightly, and then add to the onions simmering in the wine and water mix. Leave simmering for another 10 minutes.
- Meanwhile whip the cream till it just holds shape, then fold in the mayonnaise, and lastly the parsley, finely chopped.
- Remove the chicken, mushrooms, onions and wine from the heat and fold in the cream, mayonnaise and parsley just before serving. Serve on a bed white rice.
- This can also make a really nice vegetarian meal if you leave out the chicken and double the amount of mushrooms, and replace the chicken stock with vegetable stock.
PERSIAN CHICKEN BREASTS
Years ago, when I cooked for a caterer, we catered an affair for Frank Purdue (of chicken fame!) at the Boston Aquarium. This was what he chose as one of the dishes featuring his chicken. I fell in love with it!
Provided by davianng
Categories Chicken Breast
Time 1h
Yield 4-6 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut chicken into 1" cubes.
- Marinate chicken in lemon juice for 1 hour.
- Peel short, very thin strips of orange zest with a vegetable peeler, about 2 T., set aside.
- Peel the oranges, remove as much of the white pith as possible, divide into sections.
- Put orange sections, salt, pepper and turmeric in a saucepan.
- Saute onions in 1 T. butter until browned (about 10 minutes).
- Add orange peel to onions, cook, stirring, about 1-2 minutes.
- Add onion mixture to saucepan with orange sections.
- Add vinegar and sugar, cook 15 minutes stirring gently so orange sections remain intact.
- Remove chicken from marinade, saute in remaining butter until browned.
- To serve: place chicken pieces on plate and spoon orange mixture on top.
Nutrition Facts : Calories 409.4, Fat 16.1, SaturatedFat 9.6, Cholesterol 106.6, Sodium 471.5, Carbohydrate 39.5, Fiber 4.8, Sugar 32, Protein 29.2
GRILLED PERSIAN CHICKEN BREASTS
This is out of my cookbook called Low-Crab Magic..it's great served with grilled vegetables...prep time does not include marinating time.
Provided by teresas
Categories Chicken Breast
Time 24m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Juice lemon; combine juice with oil, cinnamon, salt, pepper and turmeric in large heavy-duty resealable plastic food storage bag.
- Gently kneed ingredients in bag to mix thoroughly; add chicken.
- Seal bag and turn to coat thoroughly.
- Refrigerate 4 hours or overnight.
- Remove chicken from marinade and gently shake to remove excess.
- Discard remaining marinade.
- Grill chicken 5 to 7 minutes per side or until chicken is no longer pink in center.
PERSIAN CHICKEN
This is a 16th century recipe. A friend researched it (I'm hoping she'll stop by here and add some information in the comments on how she found/changed it) because we were reading Dorothy Dunnett's Niccolo Rising novels (set in that time period) and we were curious about what the characters were eating. So we ate this along with #124576, and it was fantastic, if a little time consuming
Provided by greenery
Categories Chicken
Time 3h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Wash 4 half chicken breasts (with bones and skin) and put them in a good-sized pot. Add celery rib, thyme, parsley sprigs, bay leaf, cracked peppercorns, and juniper berries.
- Barely cover the breasts with cold water, cover the pot, and bring to a gentle simmer (the surface of the water shakes and only a few bubbles break). Hold it there for 20 minutes; turn off the heat; let the breasts rest in the hot water for 10 minutes.
- Transfer chicken to a strainer. Let it rest until cool enough to handle and then cut or pull the meat into bite-sized pieces. Use the skin, bones, and broth to make stock for some other dish.
- Grind six or so handfuls of walnuts fine in a food processor to produce three cups. You want to end up with about three cups.
- Heat 5T unsalted butter in a large, heavy saucepan, and add onions, chopped fine. Cook onions until they are golden, 8 minutes or so. Add ground walnuts and stir constantly (very important) for about five minutes. They will stick if you don't stir.
- Add the lemon juice, salt, cinnamon, sugar, pomegranate juice, and two cups water. Cover pot and let mixture simmer for up to 40 minutes.
- Five minutes before you're ready to serve, add the chicken. Keep the heat low so it doesn't toughen up and cook it only until everything is heated through. Turn off the heat and let it rest if you must. It will stay hot for quite a while.
Nutrition Facts : Calories 741.4, Fat 57.3, SaturatedFat 12.4, Cholesterol 87.3, Sodium 467.3, Carbohydrate 35.7, Fiber 9.3, Sugar 14.8, Protein 31.5
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