Iranian Chicken With Rice Morgh Polou Recipes
IRANIAN CHICKEN WITH RICE (MORGH POLOU)
This is a typical Iranian recipe using fruit with a meat or chicken. The saffron gives it a golden color and the scent while it is cooking is wonderful. It is not "spicy hot" but it is "spicy flavorful". There is a special way to cook Iranian rice but I have simplified this recipe using plain cooked rice - I prefer Basmati Rice I made this recipe using skinless boneless breasts - they turned out too dry I recommend that you use the whole chicken, skin on for this recipe
Provided by Bergy
Categories Poultry
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Season the chicken pieces with salt & pepper.
- Using half the Ghee/butter brown the chicken, set aside.
- Fry the onion until transparent in the remaining butter/ghee, add apricots & raisins cook 5 miniutes.
- Stir in the cinnamon then add the 1/4 cup water to lift the browned sediment.
- Place half the cooked rice in an oven proof dish placing the chicken on top.
- Spread the apricot mixture over the chicken and top with remaining rice.
- Cover the dish tightly and bake in 350 oven for 45 minutes or until the chicken is cooked & tender.
- While the chicken is cooking mix the saffron with 2 tbsp boiling water, leave to steep.
- Just before serving sprinkle saffron liquid over the top of the casserole , stir gently mixing the chicken, rice & saffron.
- Serve heaped on a platter.
IRANIAN CHICKEN WITH TURMERIC, SAFFRON, AND LEMON JUICE
I love the recipes found on My Persian Kitchen, as they are authentic and delicious Iranian dishes. I chose this one, "Mitra's Sunshine Chicken" not only because it had my name in it, but because I remember my step mother having made this dish and I absolutely love it! The flavors are elegant and delicious. From My Persian Kitchen.
Provided by Barbell Bunny
Categories Chicken Thigh & Leg
Time 45m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Rough chop the onion and place in a large pot.
- Add chicken on top.
- Season with salt and pepper.
- Add turmeric.
- Add 1/2 cup of water.
- Cover and cook for 30 minutes, or until chicken is cooked all the way through. 10 minutes into the cooking, give the whole pot a stir to allow the turmeric to coat the chicken and onions.
- If you choose to use fresh lemon juice, squeeze your lemons now.
- When the chicken is done, remove it from the pot and keep warm.
- Add saffron mixed with water and lemon juice to the water remaining in your pot. Adjust seasonings if needed.
- With a hand or regular blender, process the juice and onion until nice and smooth. Let reduce for a few minutes on low hear until the sauce thickens, about 10 minutes.
- Arrange your chicken in a platter and pour the sauce over the chicken.
- Serve with Iranian polo (rice).
Nutrition Facts : Calories 254, Fat 12.8, SaturatedFat 3.5, Cholesterol 118.3, Sodium 123.6, Carbohydrate 4.8, Fiber 0.7, Sugar 1.9, Protein 28.6
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