Ingredients
Scale
- 4 pieces chicken (legs or thighs)
- 1 large onion (sliced)
- 3 cloves garlic (minced)
- 2 tablespoons olive oil
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon black pepper
- 1 tablespoon salt
- 2 tablespoons fresh lemon juice
- 1 cup chicken broth
- 1 cup dried apricots or prunes
- ½ cup toasted almond slivers
- Fresh parsley or cilantro (for garnish)
Instructions
- In a large skillet or Dutch oven, heat olive oil over medium heat. Sauté sliced onions until translucent; add minced garlic and cook until fragrant.
- Rub chicken pieces with salt, black pepper, turmeric, cumin, and cinnamon.
- Add seasoned chicken to the skillet and sear each side until golden brown (about 5 minutes per side).
- Pour in chicken broth and lemon juice; stir in dried apricots or prunes. Bring to a gentle simmer.
- Cover and let it simmer on low heat for about 30 minutes until cooked through.
- Sprinkle toasted almond slivers on top and garnish with fresh parsley or cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Persian
Nutrition
- Serving Size: 1 piece of chicken with sauce (approximately 200g)
- Calories: 320
- Sugar: 24g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg