Transport your tastebuds to the Middle East with this fragrant Persian Chicken recipe! Tender chicken thighs simmered in a sweet and savory blend of turmeric, cinnamon, dried apricots, and toasted almonds. Easy enough for weeknights, impressive enough for guests! This comforting skillet meal is naturally gluten-free and packed with flavor.
Servings: 4-6 servings
Prep Time: 15 minutes
Cook Time: 55 minutes
Ingredients:
6 bone-in, skinless chicken thighs
1 medium yellow onion, finely chopped
3 cloves garlic, minced
2 tablespoons vegetable oil
1 teaspoon turmeric powder
1 teaspoon cinnamon powder
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
Salt and pepper to taste
1 cup chicken broth or water
1 cup dried apricots, halved
1/2 cup slivered almonds or walnuts
2 tablespoons fresh parsley, chopped
Instructions:
In a large bowl, season chicken thighs with turmeric, cumin, coriander, cinnamon, salt, and pepper. Marinate for at least 15 minutes.
Heat vegetable oil in a large skillet or Dutch oven over medium heat. Add chopped onions and cook for 5-7 minutes, stirring occasionally, until golden and soft.
Add minced garlic to the onions and stir constantly for about 1 minute, until fragrant. Avoid browning.
Nestle the marinated chicken thighs in the skillet, leaving space between each piece. Cook for 6-8 minutes, turning occasionally, until all sides are golden brown.
Pour in chicken broth or water. Bring to a gentle boil, scraping up any browned bits from the bottom of the pan.
Gently stir in dried apricots and almonds or walnuts. Ensure ingredients are mostly submerged in the liquid.
Cover the pan and reduce heat to low. Simmer for 45 minutes, or until the chicken is very tender and the fruit is softened.
Taste the sauce and adjust seasoning with salt and pepper if needed.
Spoon the chicken and sauce onto a serving dish. Sprinkle with fresh parsley and serve hot.