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This Persian Chicken recipe is so flavorful and comforting! The savory, tender chicken and basmati rice are infused with fragrant Baharat spice - a delightful one-pan dinner that comes together quickly and easily!

Persian Chicken Recipe

  • Author: Sylvia Fountaine
  • Prep Time: 20
  • Cook Time: 35
  • Total Time: 55 minutes
  • Yield: 6 1x
  • Category: Main, Dinner idea, chicken recipe
  • Method: Stovetop
  • Cuisine: Persian

Description

This Persian Chicken recipe is so flavorful and comforting! The savory, tender chicken and basmati rice are infused with fragrant Baharat spice – a delightful one-pan dinner that comes together quickly and easily!

Ingredients

Units Scale
  • 1 1/2 cup basmati rice – or other long grain rice- see notes.
  • 6 pieces bone-in, skin-on chicken- a mix of breasts and thighs are perfect
  • Salt to taste (1 teaspoon salt per pound of chicken)
  • 23 tablespoons olive oil
  • One red onion thinly sliced
  • 4 garlic cloves, rough chopped
  • 2 cups water
  • 1/4 teaspoon salt
  • 1 tablespoon barberries, optional
  • Pinch saffron, crumbled (or sub 1/4 teaspoon ground turmeric)
  • Optional garnishes: Flat leaf parsley, cilantro, pomegranate seeds, nuts ( slivered almonds, slivered pistachios)

Baharat Spice 


Instructions

  1. Preheat oven to 400 F.
  2. Place rice in a bowl and cover with water to soak while you prep the remaining ingredients.
  3. Mix the Baharat spices together in a bowl. Season all sides of the chicken with salt ( use 1 teaspoon per pound) then rub the spice blend all over the chicken, using it all. Set chicken aside. See note. 
  4. In a large oven-proof skillet, braiser or Dutch oven, add 1 tablespoon oil and heat over medium-high heat.  Saute the onion and garlic until tender and fragrant, seasoning with salt and pepper, and set these aside.
  5. To the same pan, add more oil if needed. Place the chicken skin-side down, gently searing over medium heat, just until nicely golden, about 4 minutes.Turn over, and sear 1-2 minutes. No need to cook through.  Set it aside.
  6. Rinse and drain the rice well—place in the same pan. Add the water, salt, saffron and barberries. Bring to a simmer, scraping up any browned bits.
  7. Cover with ½ the onions.
  8. Nestle in the chicken, skin side up.
  9. Nestle in the rest of the onions, in between the chicken. Rice should come to a simmer. Cover and place in the oven for 12 minutes. Remove cover and continue cooking until rice is tender and thighs reach 165F, another 10-20 minutes depending on chicken size. Feel free to broil for a few minutes if you like a crispier skin.
  10. Garnish with parsley or cilantro. Pomegranate seeds would be nice here too or add a nut.

Notes

Salt is key here, be intentional about adding roughly 1 teaspoon per pound of chicken, otherwise chicken may be bland. 

The baharat spice can be made ahead. You can sub Lebanese 7 Spice or even Ras el Hanout.

Nutrition

  • Serving Size: One piece chicken with ¾ cup rice
  • Calories: 528
  • Sugar: 1.2 g
  • Sodium: 599.1 mg
  • Fat: 21.3 g
  • Saturated Fat: 5.5 g
  • Carbohydrates: 41.3 g
  • Fiber: 1.6 g
  • Protein: 40.2 g
  • Cholesterol: 111.4 mg

Keywords: Persian chicken recipe, persian chicken, baharat chicken recipe, baharat spice recipe,