Persian New Year seems like a good day to share this delicious recipe, seeing as it is from the beautiful Persiana. I made this recipe for my family on Mother’s Day this year. It went down a storm. I couldn’t find whole preserved lemons anywhere so opted for a jar of preserved lemon paste, which worked beautifully. I am going to make some preserved lemons of my own but they take 3 months. The original recipe calls for olives but I am not much of a fan so I opted for capers.
I made some ‘yellow’ rice, rice cooked with saffron and turmeric and then I stirred some fresh chopped parsley in just before serving. This isn’t made in a tagine (although I am sure it could be) but in a large saucepan on the hob; which, unless your oven is huge, is more practical. This is a great dish for serving large groups of people because the cuts of chicken are very cheap. I found that the chicken just fell off the bone when I was taking it out of the pan, it was delicious.
Ingredients: (Serves 4-6)
- Olive oil
- 50 g of butter
- 2 large onions, roughly chopped
- 4 garlic cloves, thinly sliced
- 1 tsp of ground coriander
- 1 tsp of ground ginger
- 8 bone-in chicken thighs, skin removed (I didn’t quite have enough so added in some chicken drumsticks).
- A pinch of saffron threads
- 2 tsp of boiling water
- Salt and pepper
- 200 g of green pitted olives/ ~50 g of capers
- 6 preserved lemons, halved/sliced or 100 g of preserved lemon paste
- A bunch of fresh parsley, roughly chopped
- Put a generous glug of olive oil and the butter into a (rather) large saucepan and heat it over a medium heat.
- Add the onions and fry for a couple of minutes.
- Add in the garlic and dry spices (not the saffron) and mix well.
- Add the thighs into the pan, forming an even layer, and fry for 5 minutes on one side, then turn over and cook the other side for 5 more minutes.This will seal the thighs.
- Grind the saffron with a pestle and mortar and pour in the 2 tsp of boiling water. Leave it to infuse for a couple of minutes.
- Pour the saffron water into the pan, then season with salt and pepper.
- Pour in enough water to cover the thighs and then cover with a lid or foil and cook for 2 hours.
- After the 2 hours, add in the olives/capers and the lemons and stir well. Cover and cook for 15 more minutes.
- Turn off the heat and stir in the fresh parsley. Serve as it is or with rice or cous cous (or anything else that takes your fancy).