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Persian Chicken Print Email


8 bone-in chicken thighs, skinned
1/2 teaspoon ground cardamom
1/2 teaspoon ground cumin
1/2 teaspoon cinnamon
1/2 teaspoon kosher salt
Vegetable oil
1 yellow onion, chopped
2 garlic cloves, minced
1-inch piece fresh ginger, peeled and minced
Pinch of saffron threads
Pinch of cayenne pepper
1/2 cup freshly squeezed lime juice
1/4 cup sugar
1 cup chicken broth
1 cup dried apricots
Rose water (optional)

Rinse chicken and pat dry. In a small bowl, mix together cardamom, cumin, cinnamon, and salt. Sprinkle half of the spice mixture over chicken.

Coat bottom of a 5- to 7-quart Dutch oven with a thin film of oil and set pot over medium-high heat. When oil shimmers, add enough chicken to cover bottom in 1 layer. Cook, without stirring, utnil chicken lifts easily from pot with tongs and is browned on bottom, about 5 minutes. Turn pieces over and cook until they brown and release easily on the other side, about 5 minutes more. Transfer browned chicken to a plate.

When last batch of chicken has been removed, add onion, garlic, and ginger to pot and cook, stirring for 1 minute until fragrant. Stir in the saffron, cayenne, and remaining spice mixture. Add lime juice and sugar and let come to a boil, stirring to release browned bits. Add broth and return chicken and any accumulated juices to pot. Let liquid come to a boil, then reduce heat, cover, and simmer for 25 minutes.

Meanwhile, cut each dried apricot in half.

When chicken has cooked 25 minutes, stir in apricots. Continue to simmer, covered, until chicken is opaque at the bone and apricots are plump, 10 to 15 minutes more. To serve, splash each portion with a few drops of rose water, if using. (serves 4) From “Braises and Stews”
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