Ingredients
Scale
- 4 pieces Chicken (legs or thighs)
- 1 large Onion (sliced)
- 3 cloves Garlic (minced)
- 2 tablespoons Olive Oil
- 1 teaspoon Turmeric Powder
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Black Pepper
- 1 tablespoon Salt
- 2 tablespoons Fresh Lemon Juice
- 1 cup Chicken Broth
- 1 cup Dried Apricots or Prunes
- ½ cup Toasted Almond Slivers
- Fresh Parsley or Cilantro (for garnish)
Instructions
- Prepare ingredients by slicing the onion and mincing the garlic. Measure spices.
- In a large skillet or Dutch oven, heat olive oil over medium heat. Sauté sliced onions until translucent and add minced garlic until fragrant.
- Season chicken pieces with salt and spices. Brown in the skillet on all sides for about 5-7 minutes.
- Add chicken broth and fresh lemon juice along with dried apricots or prunes. Reduce heat to low, cover, and simmer for 30 minutes until tender.
- Just before serving, stir in toasted almond slivers and garnish with fresh parsley or cilantro.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: One-Pot Cooking
- Cuisine: Persian
Nutrition
- Serving Size: 1 leg/thigh (150g)
- Calories: 335
- Sugar: 12g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 120mg