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Olivia

Persian Chicken with Saffron and Pomegranate: Discover Flavors!

A flavorful Persian dish featuring chicken marinated with saffron and pomegranate, perfect for a hearty meal.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Persian
Calories: 380
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 pounds bone-in skin-on chicken thighs
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper optional
  • 2 tablespoons olive oil
  • 1 large onion finely chopped
  • 4 cloves garlic minced
  • 1/2 cup chicken broth
  • 1/4 teaspoon saffron threads
  • 1/4 cup pomegranate molasses
  • 1/2 cup pomegranate seeds for garnish
  • 1/4 cup chopped fresh parsley for garnish

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. In a small bowl, mix together the salt, black pepper, cumin, coriander, cinnamon, turmeric, and cayenne pepper. Rub this spice mixture all over the chicken thighs.
  3. In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the chicken thighs, skin side down, and sear for about 5-7 minutes until golden brown. Flip the chicken and sear the other side for an additional 5 minutes. Remove the chicken from the skillet and set aside.
  4. In the same skillet, add the chopped onion and sauté for about 5 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
  5. Pour in the chicken broth and bring to a simmer. Add the saffron threads and pomegranate molasses, stirring to combine.
  6. Return the chicken to the skillet, skin side up, and spoon some of the sauce over the top.
  7. Transfer the skillet to the preheated oven and bake for 30-35 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
  8. Remove from the oven and let it rest for 5 minutes before serving. Garnish with pomegranate seeds and chopped parsley.

Nutrition

Serving: 1servingCalories: 380kcalCarbohydrates: 10gProtein: 28gFat: 26gSaturated Fat: 6gPolyunsaturated Fat: 20gCholesterol: 120mgSodium: 600mgFiber: 2gSugar: 8g

Notes

  • For a more intense flavor, marinate the chicken in the spice mixture for a few hours or overnight before cooking.
  • Serve this dish over a bed of fluffy basmati rice or with warm pita bread to soak up the delicious sauce.

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