Easy, One-Pot Persian Chicken

Easy, One-pot Persian Chicken - Bake, Braise & Broil

Doesn't that look amazzzzzzing?! It tastes amazing too. I've tweaked this over the years after finding the original recipe (here.) The middle eastern inspired spices contribute a flavour punch that's hard to beat and pomegranate and onion add a sweetness that rounds it out.

Making this recipe particularly great? It's damn easy and feeds a crowd.  It frequents my impress-but-don't-stress recipe rotation.  This recipe is my go-to when I want an easy supper thats high on flavour and low on effort. That said, this does have a long cook time - over three hours. And while that produces succulent, fall-off-the-bone chicken, it does require you to prep ahead.  I don't own a slow cooker (one day, hopefully!) but I would imagine this would be perfectly suited for it. The star of this show: chicken thighs.

Easy, One-Pot Persian Chicken

If you can, use bone-in, skin-on chicken thighs. This cut produces the most flavour - that skin crisps up and the bones contribute to a rich stock underneath. For those looking for a healthier alternative, skinless, boneless chicken thighs are perfectly suited. However, I would caution anyone from using chicken breast. The long cook time requires a fattier piece of meat and chicken breast would likely dry out and become quite tough. Go for the thigh! 

This recipe does require one specialty ingredient (sorry! I do my best to avoid these): Pomegranate Molasses.  I recognize that many of you won't have this at home. I certainly didn't.  But I hope I can persuade you to buy it - it's should be available at any middle eastern grocer. It's now a staple in my pantry - sticky and sweet, it is awesome for salad dressing, marinades, you name it - and it can't be mimicked. If you absolutely can't find it - substitute a fruit chutney or fruit syrup in its place.  

Easy, One-Pot Persian Chicken

Up next: walnuts. It may seem odd, but I assure you with the spices it tastes fantastic. 

Easy, One-pot Persian Chicken

After a quick browning of the chicken, and throwing most everything else into the pot, you're left with this.  I keep the chicken about 1/2 submerged to preserve that crispy skin. 

Easy, One-pot Persian Chicken

And after a quick roast in the oven (ok... not so quick... 3 hours) you're left with a delectable, fall-off-the-bone chicken that is packed with flavour. Garnished with some fresh pomegranate adds a punch of fruit flavour and freshness. 

Easy, One-pot Persian Chicken
Easy, One-pot Persian Chicken

 

Served over fresh jasmine rice, this dish is super satisfying. AND, if any of you try this in a slow cooker, please let me know! I'd love to hear how it turns out.

Until next week....

James Ede Signature