Persian Chicken

If you serve this chicken with oriental rice, you will love it. Its flavor is complex but light. Ancient Persia had a vast and very important gastronomic tradition that affected the whole region. Today’s Persian dishes are the evolution of these ancient ancestors, which bear testimony to the history and culture that created them.  

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1 small chicken cut without the skin
3-4 tbs  oil
4 tbs finely chopped onion
4 carrots sliced
1 tbs flour
1 tsp sugar
35-40 saffron strings
3 large oranges
1 handful peeled pistachio nuts slightly toasted
1 handful almonds, blanched and cut


Preheat oven at 180° C.

1.  Peel oranges with the special instrument that cuts the peel into thin strips or cut it with a knife as thin as you can. Take care to remove only the yellow outer peel and not the white part.

In a shallow and wide saucepan warm up the oil and sauté the chicken and onion.

2.  Salt it slightly, add water and the carrots and lower the heat so that they boil.

3.  Squeeze the oranges and put  the juice, the peel, the sugar and the cut saffron in a small pan with a small cup of water. Boil them for a while until the peel softens.

4.  Take the small saucepan off the heat and stir the flour into this sauce.

5.  Beat it well, so that it dissolves without lumps.

6.  Add this sauce to the saucepan with the chicken, cover it and let them all boil together.

7.  Check the salt.

8.  Move the saucepan frequently and stir with care so as to not break the chicken pieces.

9.  When the chicken is soft and the sauce has no water, it is ready.

10.  Add the nuts .

11. Stir and let the food rest for a while (about half an hour) before you serve so that it marinates and its flavor sets.


The fragrance is wonderful and the taste sublime but garnishing with some pomegranate seeds will make it even better
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