Persian Spiced Chicken

So no, I’m not Persian. And no, this is not going to taste like a Persian mom made it. But…thats not the point! With spices that you should (mostly) have on hand in your kitchen, you can change up the way you normally eat chicken and in a way that you may not have thought of before!

Since this recipe requires one small bowl, one pan, and a ziplock, it require minimal clean up (which is always great!)

*And disclaimer, it is “spiced” as in herbs, not spicy.

What you’ll need

  • 1 chicken breast or 2 breast tenders
  • 1/2 a head of broccoli (i bought mine pre cut)
  • 1/4 of an onion, cut in big but bite sized pieces
  • pinch of saffron (if you don’t have this, don’t worry, keep reading)
  • 1tbsp water
  • 2 tbsp olive oil
  • 1/2 tsp turmeric
  • 1/2 tsp ground coriander
  • 5 tbsp lemon juice
  • Salt and pepper

First things first, start by prepping your veggies. I cut my broccoli and onion in to big but bite size pieces.

In a small bowl, add 1tbsp of hot water. Then grab a  pinch of saffron, rub it between your fingers, and put it in the water. Heat in the microwave for about 15 seconds. This will give your water a beautiful golden color that is so prominent in person cooking.IMG_4484.JPG

IF YOU DON’T HAVE SAFFRON (its okay, its not something normal and it can be expensive),  just add an extra 1/4 tsp of turmeric.

Next, add your oil, spices, juice, salt and pepper. Mix it up really well.IMG_4485.JPG

Then in a gallon sized ziplock, throw in your veggies and chicken. Top it with the marinade, seal and mix it up really well. I then like to take some air out of the bag so I can fold it up and it sits nice and together in the fridge.IMG_4486.JPG

This works best if it sits overnight, but since I didn’t have time I only did it for 2 hours. 2 hours would be the shortest time i recommend for marinating.

So there are a few options for cooking this: the oven, a grill, and a sauce pan. If you have a grill, 100% do that if not, the other two options work just as well!

In the oven:

Right before you’re ready to cook, preheat your oven to 450 degrees. When the oven is hot, add the veggie and places the chicken on top.


Let this go for 20 minutes. When that’s up, take out the broccoli and move the chicken off of the onions. Let it go for 10 more minutes. If it’s not done then, put it back in for 5 minute increments until its ready.Once you take it out, you’re done!

On the stove top:

On the stove top heat a pan to high heat. Throw in your veg so they get nice and brown. Then lower it to medium to heat so everything gets nice and warmed up. Take it out and leave it on the side while you do the chicken. Add a little oil to the pan over a medium high heat and throw the chicken in. Let it brown on both sides, then lower the heat to a medium heat and cook for about 5 minutes each side, depending on how big the pieces are. Once its almost done, throw in some of the marinade you had it in and also put the veggies back in. Let this go for about 2 minutes or  until most of the marinade is gone!

Serve it up as is or with a starch of your choosing.My favorite thing to eat it with is a Persian rice called tadig. Hope you enjoy this recipe as much as I do!!IMG_6585.JPG-1.jpeg





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