Ingredients
Equipment
Method
- Preheat the oven to 150C/300F. Grease a large baking dish generously with butter or oil.
- In a large mixing bowl, combine the chicken, onions, minced garlic and mix well. Stir through the canned tomatoes. Add in the turmeric, saffron, and salt and mix until fully incorporated.
- Add the chicken mixture to the greased baking dish. Gently pour the chicken broth over the chicken mixture evenly. Place in the oven and cook for approximately 45 minutes, or until the chicken reaches an internal temperature of 165F.
- Remove from oven and cover with tin foil for 10 minutes to rest before serving.
Notes
- Tip 1: Elevate the marinade by adding lemon juice for essential acidity or cinnamon for additional warm Persian flavor.
- Tip 2: Marinate the chicken in the seasoning blend for up to 4 hours to infuse flavor into each bite.
- Tip 3: Garnish the chicken with toasted pistachios or walnuts for added crunch.
- Tip 4: Serve with basmati rice and a fresh salad for a complete, Iranian-inspired meal.
- Tip 5: Store leftovers in an airtight container and refrigerate for up to 4 days.
- Tip 6: Let the chicken cool completely before freezing in a sealed container for up to 4 months.
- Tip 7: Reheat leftovers in a preheated oven or microwave until warm.