Persian Style Chicken And Rice Recipes

EASY PERSIAN CHICKEN BREASTS RECIPE

Steps:

• Lay the chicken breast flat on a chopping board with the smooth side facing up. Take a long sharp knife and carefully cut horizontally through the chicken breast, trying to keep your knife parallel to the chopping board at all times.
• The chicken breast will start to open up like a book and if you continue to cut through you will be left with two fillets. Repeat with the second chicken breast.
• Pour the olive oil into a non-metallic dish and then add in the turmeric, salt, paprika, cayenne (if using) cinnamon, allspice, and pepper. Mix together to create a paste.
• Slice up the garlic clove, add to the spice paste and mix well.
• Add the chicken fillets and turn to coat.
• Cover and marinate in the refrigerator for up to 24 hours.
• Remove the chicken from the refrigerator for 15 minutes before cooking.
• Place a heavy-based frying pan, skillet or griddle over medium-high heat and let it get hot.
• Remove the chicken from the marinade, pushing off any bits of garlic.
• Place the chicken breasts flat into the frying pan and cook undisturbed for 3 minutes. Turn the chicken and cook for a further 3 minutes or until cooked through.
• Brush the chicken with honey and served garnished with chopped parsley and lemon slices.

PERSIAN STYLE CHICKEN AND RICE

Steps:

• Place the basmati in a rice cooker with 2-3 cups of water (according to your rice cooker's instructions) along with pinch of salt and the saffron.
• Turn the rice cooker on and while that is cooking, prepare the rest.
• Strip the bbq chicken of it's skin, wings and stuffing (I usually eat this as I cook the meal ha ha).
• Chop up the roast chicken meat roughly and set aside.
• Dry roast the almonds in a large frypan until they're a light golden brown, then set aside.
• Fry the berries in appx 1/2 tbpsn of the butter for about five minutes, then set aside.
• Put another 1/2 tbspn of the butter in the pan and fry the chopped spring onions gently til they go soft.
• Add the cooked rice and the rest of the butter, stir fry for about five minutes.
• Add the chicken, almonds, berries and sumac and stir through.
• Add the fresh coriander, cook for another minute, then serve.

PERSIAN CHICKEN AND RICE

Steps:

• In a soup pot, melt the butter and cook the chicken for about 15 minutes, until brown on both sides; remove the chicken to a platter. Add the onion, apricots, and raisins and saute over medium heat for 2-3 minutes. Add the chicken broth, salt, pepper, and cinnamon and bring to a boil. Add the rice and mix well. Return the chicken to the pot; reduce the heat to low, cover, and cook for about 25 minutes or until all the liquid is absorbed and the chicken is cooked through.