Sarah’s Persian Chicken

  • 55 mins
  • 9 ingredients
  • Servings 4
  • Prep 10 min
  • Cook 45 min
  • Course
  • Skill Level


  • Uncooked Diced Dark Chicken 5 Cups
  • Cardamom 1/2 tsp
  • Cumin 1/2 tsp
  • Cinnamon 1/2 tsp
  • Salt 1/2 tsp
  • Vegetable Oil
  • Onion, Chopped 1
  • Garlic, Minced 2 Cloves
  • Fresh Ginger, Peeled & Minced 1-in piece


  1. In a small bowl, mix together cardamom, cumin, cinnamon, and salt. Sprinkle hafl of the spice mixture over chicken.
  2. 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.
  3. Cook until browned on both sides and cooked through. Transfer chicken to a plate.
  4. 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.
  5. When chicken has cooked 25 minutes, stir in apricots. Continue to simmer, covered, until apricots are plump, 10 to 15 minutes more. To serve, splash each portion with a few drops of rose water, if using.
  6. Toss the shallots or green onions, if using, with the mushrooms. Sauté over moderate heat for 2 minutes. Sautéed mushrooms may be cooked in advance, set aside, then reheated when needed. Season to taste just before serving.


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