Persian Slow Cooked Chicken Recipes

Steps:

• Sprinkle chicken breasts lightly with salt, pepper, and paprika to taste. Place in slow cooker.
• In a mixing bowl, combine the wine, condensed soup, and mushrooms. In another bowl, mix together sour cream and flour. Stir sour cream mixture into the mushrooms and wine. Pour over chicken in slow cooker. Sprinkle with additional paprika, if desired.
• Cover, and cook on Low for 6 to 8 hours.

Steps:

• In a large skillet over medium heat, brown the chicken in oil on all sides. Transfer to a 5-qt. slow cooker. Combine the soy sauce, brown sugar, water, garlic and ginger; pour over chicken. , Cover and cook on low for 5-6 hours or until chicken juices run clear. Remove chicken to a serving platter sprinkle with almonds.

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).

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.

Steps:

• Combine chicken, soy sauce, olive oil, lemon juice, garlic, and black pepper in a slow cooker; allow to marinate, 10 to 15 minutes.
• Mix tomatoes, carrots, red potatoes, onion, green bell pepper, red bell pepper, yellow bell pepper, and peas into chicken mixture.
• Cook on high for 3 to 4 hours (or on Low for 7 to 8 hours).

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.