Persian Green Chicken
9 hours 45 minutes
This authentic Persian chicken dish is cooked twice, so you need to begin the day before. Serve with couscous or rice.
1 person made this
Ingredients
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
Directions
Preparation:15min ›
Cook:1hour30min ›
Extra time:8hours chilling ›
Ready in:9hours45min
- Cut thighs in half.
- Put chicken, half the onions, pine nuts, garlic and spice into a pan and add water to just cover.
- Cover and simmer approximately 1 hour, stirring occasionally.
- Remove lid after 1/2 hour to allow liquid to reduce.
- Refrigerate overnight if possible.
- Reheat adding the remaining onions, salt to taste, barberries and peas (or alternate green vegetable).
- Cover and return to a simmer until onions are cooked.
- Before serving, stir in butter.
Persian Spice Mix
Contains spices like pepper, cumin, turmeric, cardamom, salt and amchur.
