Persian Chicken: A Deliciously Easy Winter Soup
This Persian Chicken soup is a deliciously easy winter dish, perfect for warming up on cold days.
Equipment
- Oven
- Baking dish
- Mixing bowl
Ingredients
- 2 pounds chicken (thighs and drumsticks)
- 1 large onion (chopped)
- 2 cloves garlic (minced)
- 13.5 ounces canned tomatoes
- 1/2 teaspoon turmeric
- 1/2 teaspoon pure saffron
- 1/2 teaspoon salt
- 1/2 cup chicken broth
- 1 teaspoon butter or oil
Instructions
- Preheat the oven to 150°C (300°F) and grease a large baking dish with butter or oil.
- Combine chicken, onion, garlic, and tomatoes in a bowl, then add turmeric, saffron, and salt, mixing well.
- Transfer the mixture to the baking dish, pour chicken broth over it, and bake for about 45 minutes until the chicken is cooked through.
- Remove from the oven and let it rest covered with foil for 10 minutes before serving.
Notes
For added flavor, consider incorporating lemon juice or cinnamon into the marinade. Marinate the chicken for up to 4 hours for enhanced flavor. Garnish with toasted pistachios or walnuts for extra crunch. Serve with basmati rice and a fresh salad for a complete meal. Store leftovers in an airtight container in the refrigerator for up to 4 days. For freezing, cool completely and store in a sealed container for up to 4 months. Reheat leftovers in a preheated oven or microwave until warm.