Ingredients
Scale
- 1.5 lbs (700g) chicken thighs or breasts, cut into pieces
- 2 tablespoons olive oil or vegetable oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon paprika (optional for color and flavor)
- 1 teaspoon cinnamon (for authentic Persian flavor)
- 1/2 teaspoon ground coriander
- 1 can (14 oz) diced tomatoes or 2 fresh ripe tomatoes, chopped
- 1/2 cup chicken broth or water
- Salt and pepper, to taste
- Fresh parsley or cilantro, chopped (for garnish)
- Lemon wedges (optional, for serving)
Instructions
- Season the chicken pieces with a pinch of salt and pepper. In a large skillet or pot, heat the oil. Add chopped onions and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Add the seasoned chicken to the skillet and brown on all sides for about 5–7 minutes to develop flavor.
- Stir in turmeric, cumin, paprika, cinnamon, and coriander. Cook for 1-2 minutes to toast the spices. Add the chopped tomatoes and chicken broth. Mix well.
- Reduce heat to low, cover, and simmer for 30-40 minutes until the chicken is tender and aromatic. Check occasionally and add more water or broth if needed.
- Adjust seasoning with salt and pepper. Garnish with chopped parsley or cilantro. Serve hot with lemon wedges for brightness.
Notes
- For extra flavor, marinate chicken in lemon juice and spices for 30 minutes beforehand.
- Use fresh herbs and high-quality spices for best results.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days. Freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Persian
- Diet: Gluten-Free, Nut-Free
Nutrition
- Serving Size: 1 plate (about 1/4 of recipe)
- Calories: 350 kcal Kcal
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg