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.
TACHIN JOOJEH RECIPE BY TASTY
Looking for a more eye-catching way to serve chicken and rice? Try tachin joojeh-a Persian dish with a crispy brown layer of saffron rice that gives way to fragrant sautéed chicken and onions. When you invert this casserole onto a platter, it looks like a savory upside down cake! Serve it with a bright yogurt sauce and barberries for a pop of sweetness.
Provided by Betsy Carter
Categories Dinner
Time 1h15m
Yield 4 servings
Number Of Ingredients 38
Steps:
- Make the marinade: In a large bowl, mix together the yogurt, lemon zest, garlic, turmeric, pepper, ginger, and salt. Add the chicken and toss to coat. Cover the bowl with plastic wrap and marinate the chicken in the refrigerator for at least 1 hour, or overnight.
- Preheat the oven to 400°F (200°C).
- Make the yogurt rice: Add the water to a medium pot and bring to a boil over high heat. Add the rice and simmer for 3 minutes. Drain the rice and rinse with cold water to stop the cooking process. The rice should be slightly translucent with a completely opaque center. Set aside to drain completely.
- If using the saffron, combine with the warm water in a small bowl. Cover with plastic wrap or a lid and let bloom for about 5 minutes, until the water has cooled.
- In a medium bowl, mix together the yogurt, egg yolks, turmeric, cumin, salt, pepper, and bloomed saffron, if using, until bright orange-yellow. Add half of the rice and stir to incorporate. Set aside.
- Cook the chicken and onions: Wipe the marinade off the chicken, then cut into bite-size pieces.
- Heat the olive oil in a medium pan over medium heat. When the oil is shimmering, add the onion and cook until just translucent, about 5 minutes. Add the ginger, garlic, cumin, and salt. Cook for 1 minute, until the garlic and ginger are fragrant, then add the chicken and cook until just cooked through, about 7 minutes. Remove the pan from the heat.
- Grease a 2½-quart ovenproof glass bowl or a 5-inch square casserole dish with the butter and 2 tablespoons of olive oil.
- Add the yogurt rice to the prepared bowl and pack down with a spatula. Evenly distribute chicken and onion mixture over the yogurt rice and pack down. Add the remaining cooked rice on top in an even layer. Cut a piece of parchment paper to cover the bowl and then wrap tightly with foil.
- Bake for 45 minutes, until the rice on the bottom is crispy and browned.
- Meanwhile, make the yogurt sauce: In a medium bowl, mix together the yogurt, mint, parsley, salt, pepper, cumin, ginger, garlic, lemon zest, and lemon juice.
- In a small pan, heat the remaining tablespoon of olive oil over medium heat until shimmering. Add the barberries and sauté for 3 minutes, until warmed. Remove the pan from the heat and season with a pinch of salt.
- To serve, carefully invert the bowl onto a serving platter or cutting board. If it does not release, take a spatula and run it along the sides, then try again. Spoon some of the yogurt sauce over the top and sprinkle with the barberries. Serve with the remaining yogurt sauce alongside.
- Enjoy!
Nutrition Facts : Calories 1047 calories, Carbohydrate 121 grams, Fat 32 grams, Fiber 6 grams, Protein 67 grams, Sugar 26 grams
PERSIAN CHICKEN DISH
Long, slow marinating in garlicky yogurt tenderizes, moistens and adds deep flavor so you end up with skinless grilled chicken that's as delicious as it is nutritionally correct. Serve with soft pita or flatbread and fresh yogurt.
Provided by Stacia_
Categories Southwest Asia (middle East)
Time P1DT30m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Put the salt in a wide, shallow non-reactive bowl with the garlic and mash them together until you have paste. Add yogurt, lemon and pepper.
- Skin the chicken breasts, remove all visible fat and separate the halves. Bend each backward to break the bones so the pieces win lie flat.Add to the yogurt and turn so all surfaces are well-coated.
- Cover the bowl tightly and refrigerate. Allow to marinate at least overnight up to a day and a half. Turn when you think of it.
- To cook, remove breasts from marinade and wipe off all but a thin film. Broil or grill about 6 inches from the heat for 6 to 8 minutes a side or until thoroughly cooked. Meat will brown somewhat but should not char. Serve at once.
Nutrition Facts : Calories 380.6, Fat 20.1, SaturatedFat 6.9, Cholesterol 128.9, Sodium 857.8, Carbohydrate 7, Fiber 0.7, Sugar 5, Protein 41.6
PERSIAN SAFFRON-BRAISED CHICKEN THIGHS
Juicy chicken thighs are braised in a delicious curry-saffron sauce. A simple chicken dish to impress company or to have for a weeknight dinner! Serve with rice, greens, or salad!
Provided by Sumac and Salsa
Categories Chicken Thighs
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Place saffron threads into a small bowl and crush them up a bit with a spoon. Add 3 to 4 tablespoons of hot water and stir. Let bloom for about 10 minutes - the water should turn bright yellow/orange. Set aside.
- Season chicken thighs on both sides with about 1 teaspoon salt and freshly cracked pepper.
- Heat oil in a large nonstick skillet over medium-high heat. Add chicken thighs and sear on both sides until golden, 3 to 4 minutes per side. Remove and place on a plate to the side. Add onion to the same skillet and cook until soft and translucent, 3 to 4 minutes. Stir in garlic and curry powder and cook until fragrant, about 1 minute.
- Pour in chicken stock and bring to a boil. Reduce heat to a simmer and add saffron mixture. Season with remaining 1 teaspoon salt and freshly cracked pepper. Stir to combine. Return chicken thighs to the skillet, cover, and simmer over low heat for 20 minutes, flipping thighs halfway through cook time. Season to taste and serve with the sauce.
Nutrition Facts : Calories 319.7 calories, Carbohydrate 5 g, Cholesterol 96 mg, Fat 20.7 g, Fiber 1.1 g, Protein 27.5 g, SaturatedFat 5.3 g, Sodium 1301.1 mg, Sugar 1.4 g
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