Persian chicken

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10 min


10 servings

* PLUS Cooking time: 40 minutes


  • 284-mL can undiluted chicken broth
  • 1 tsp saffron
  • 6 skinless, boneless chicken breasts
  • 1 pinch salt and pepper
  • 2 to 3 tbsp butter
  • 6 garlic cloves , minced
  • 1 large onion , thinly sliced
  • 1 cup pomegranate juice
  • 1 cinnamon stick
  • 1/2 cup chopped fresh coriander
  • 1/2 cup chopped fresh pistachios


  • Place broth in a small bowl. Stir in saffron. Set aside. Cut chicken breasts into thirds. Sprinkle with salt and pepper. Melt 1 tbsp (15 mL) butter in a large wide frying pan over medium heat. Add half the chicken. Cook until light golden, 4 to 6 min per side. Remove to a large plate. Melt another tbsp (15 mL) butter in pan. Cook remaining chicken.
  • After removing all chicken, melt 1 tbsp (15 mL) butter in pan. Add garlic and onion. Stir often until onion starts to soften, 3 to 4 min. Add juice. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom. Stir in saffron mixture and cinnamon stick. Bring to a boil over high heat. Return chicken to pan (it¿ll be a snug fit). Reduce heat to medium-low. Cover. Stir occasionally, until chicken is springy when pressed, 5 to 10 min. Arrange chicken on platter and cover with foil. Increase heat to high and boil sauce, uncovered and stirring often, until reduced by half, 15 min. Pour over chicken. Serve right away or cover and refrigerate overnight. Reheat in microwave. Sprinkle with coriander and pistachios just before serving.

Nutrition (per serving)

  • Calories
  • 180,
  • Protein
  • 21.2 g,
  • Carbohydrates
  • 8.2 g,
  • Fat
  • 6.7 g,
  • Fibre
  • 0.8 g,
  • Sodium
  • 254 mg.

Tender chunks of chicken are simmered in pomegranate juice with coriander and pistachios, and perfumed with the heady fragrance of saffron and cinnamon.