Persian Green Chicken

Persian Green Chicken


1 person made this

This authentic Persian chicken dish is cooked twice, so you need to begin the day before. Serve with couscous or rice.

Herbie's Spices New South Wales, Australia

Serves: 4 

  • 8 chicken thighs, skin removed
  • 6 large brown onions, sliced thickly (divided)
  • 1/2 cup pine nuts or slivered almonds
  • 1 garlic clove, chopped
  • 2 tablespoons Herbie's Spices Persian Spice Mix
  • salt to taste
  • 1 tablespoonHerbie's Spices Barberry Whole
  • 1/2 cup green peas (or any green vegetable)
  • 1 or 2 tablespoons butter

Preparation:15min  ›  Cook:1hour30min  ›  Extra time:8hours chilling  ›  Ready in:9hours45min 

  1. Cut thighs in half.
  2. Put chicken, half the onions, pine nuts, garlic and spice into a pan and add water to just cover.
  3. Cover and simmer approximately 1 hour, stirring occasionally.
  4. Remove lid after 1/2 hour to allow liquid to reduce.
  5. Refrigerate overnight if possible.
  6. Reheat adding the remaining onions, salt to taste, barberries and peas (or alternate green vegetable).
  7. Cover and return to a simmer until onions are cooked.
  8. Before serving, stir in butter.

Persian Spice Mix

Contains spices like pepper, cumin, turmeric, cardamom, salt and amchur.

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