Ingredients
For the Persian Chicken:
- 2 lbs. Chicken Thighs bone-in and skin-on (or boneless and skinless)
- 2 Roma Tomatoes, roughly chopped
- 1/2 cup Fresh Parsley
- 1/4 cup Fresh Mint
- 1/2 Red Onion
- 4 Garlic Cloves, crushed
- 1 Jalapeno Pepper, stem removed
- 1/3 cup Red Pepper Paste or tomato paste
- 1/2 cup Plain Greek Yogurt
- 1 tsp. Cumin
- 1 tsp. Smoked Paprika
- 1 tsp. Ground Cinnamon
- 1 tsp. Salt
- 1 tsp. Black Pepper
- 1 tsp. Ground Turmeric
- 3 tbsp. Olive Oil, divided
For the Saffron Rice:
- 2-3 cups Cooked Basmati or Jasmine Rice
- 1 tsp. Saffron
- 1/3 cup Hot Water
- 3 tbsp. Unsalted Butter
- 1 1/2 tsp. Sea Salt
Instructions
- Prepare the marinade: In a food processor, combine the tomatoes, parsley, mint, red onion, garlic, jalapeño, red pepper paste, plain Greek yogurt, and 1 tablespoon of olive oil. Add all the seasonings: cumin, smoked paprika, ground cinnamon, salt, black pepper, and ground turmeric. Pulse the mixture until it forms a smooth paste.
- Marinate the chicken: Place the chicken thighs in a large bowl and pour the marinade over them. Rub the marinade thoroughly into the chicken, ensuring to get some under the skin if using skin-on thighs. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.
- Preheat the oven: Set your oven to 350°F (175°C) to prepare for finishing the chicken.
- Sear the chicken: Heat the remaining 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Using tongs, remove excess marinade from the chicken and sear each thigh for 3-4 minutes per side until nicely browned.
- Finish cooking in the oven: Transfer the oven-safe skillet with seared chicken directly to the preheated oven. Bake for 8-12 minutes, or until the chicken is fully cooked through. If using boneless, skinless thighs, the oven cooking time may be shorter or unnecessary.
- Cook the marinade sauce: Pour the leftover marinade into a small saucepan. Simmer gently over low heat for 10-15 minutes to thicken and develop flavors. Add a splash of water if the sauce is too thick. Serve this as a dipping sauce alongside the chicken.
- Cook the rice: Prepare 2-3 cups of basmati or jasmine rice according to the package instructions, ensuring it is fluffy and tender.
- Prepare saffron infusion: In a small bowl, combine 1 teaspoon of saffron with 1/3 cup of hot water. Stir and let it steep for 10 minutes, allowing the color and aroma to release.
- Finish the saffron rice: While the rice is still hot, stir in the unsalted butter, sea salt, and saffron water. Mix well, then cover the pot with a lid and let the rice steam for an additional 5-10 minutes to fully absorb the saffron flavor.
- Serve: Plate the buttery saffron rice and arrange the Persian chicken on top or alongside. Garnish with extra fresh mint and parsley. Serve with the cooked marinade sauce on the side and optional lemon wedges for added brightness. Enjoy your authentic and aromatic Persian meal!
Notes
- Marinate the chicken overnight for best flavor infusion.
- Skin-on bone-in thighs provide juicier, more flavorful chicken but can be substituted with boneless skinless thighs for quicker cooking.
- Adjust the amount of jalapeño to control the heat level according to your preference.
- If you do not have red pepper paste, tomato paste can be used but the flavor will be less smoky.
- Use high-quality saffron for the best aroma and color in the rice.
- Leftover marinade must be cooked thoroughly before serving to ensure food safety.
- This dish pairs well with a fresh cucumber yogurt salad or pickled vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Persian
