Ingredients
Scale
- 4 pieces of chicken (legs or thighs preferred)
- 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 (adjust to taste)
- 2 tablespoons fresh lemon juice
- 1 cup chicken broth
- 1 cup dried apricots or prunes (or a mix)
- ½ cup toasted almond slivers
- Fresh parsley or cilantro for garnish
Instructions
- Rinse the chicken pieces under cold water and pat them dry.
- Heat olive oil in a large skillet over medium heat. Sauté sliced onions until golden brown (8-10 minutes).
- Add minced garlic, turmeric, cumin, cinnamon, black pepper, and salt; cook for another 2-3 minutes until fragrant.
- Increase heat to medium-high; add chicken pieces and sear each side until golden brown (about 5 minutes per side).
- Stir in lemon juice and deglaze the pan by scraping up any flavorful bits.
- Pour in chicken broth and add dried fruits; bring to a simmer.
- Reduce heat to low, cover the skillet, and cook for about 40 minutes.
- Stir in toasted almond slivers; cook an additional 5-10 minutes until sauce thickens slightly.
- Let rest for about 10 minutes before serving.
- Garnish with fresh parsley or cilantro and serve with rice or bread.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Persian
Nutrition
- Serving Size: 1 piece of chicken with sauce (approximately 200g)
- Calories: 350
- Sugar: 20g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 90mg