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
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 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 SLOW-COOKED CHICKEN
A golden-coloured casserole with a mellow spiced flavour. An easy supper dish to serve with Basmati rice. Adapted from Slow Cooker book by Sara Lewis.
Provided by maureen.wilkins
Categories Curries
Time 6h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Slash each piece of chicken 2 or 3 times with a sharp knife.
- Mix the flour, turmeric and paprika in a small plastic bag.
- Shake the chicken pieces in it to coat them thinly.
- Heat the oil in a frying pan, add the chicken and cook until browned on all sides.
- Transfer to a plate.
- Add the onion and garlic to the frying pan and fry, stirring for 5 minutes until lightly browned.
- Stir in the remaining spiced flour and stir into the onion and garlic mixture.
- Add the cloves, ginger and some pepper.
- Pour in and gradually incorporate the stock.
- Bring to the boil stirring.
- Pack the chicken joints into the slow cooker and pour in the hot stock mixture. Cover with the lid.
- Cook on high for 2 hours, then on medium for another 4 hours (or on medium for longer).
Nutrition Facts : Calories 236.4, Fat 11.7, SaturatedFat 2.2, Cholesterol 71.5, Sodium 236.9, Carbohydrate 12.2, Fiber 1.4, Sugar 3.6, Protein 20.1
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