I believe that everyone should have a go to dish, regardless of wether you consider yourself a great cook or not. My mum who wasn’t a very adventurous cook, always said that a person should know how to cook five things, and know how to cook them well. This Persian Orange and Saffron Chicken is one of my five. Its something you can pull out of a hat, (in this case an oven) with minimum fuss. A one pan wonder, it’s very easy to put together, looks sensational and taste amazing. Best of all, except for saffron, you probably have everything you need in your fridge or pantry.
I call this a one pan wonder because once you put it in the oven, you can relax or do other things and after 40 or so minutes, you’ll have a sensational meal without breaking a sweat.
I first tried a version of this Orange Chicken in one of the restaurants found along the Grand Bazaar in Tehran, Iran. The original version of this dish, called khoresh porteghal ( orange stew) was cooked as a stew, with tender falling off the bone chicken. It was served with a simple tomato and cucumber salad and of course Persian butter rice. I don’t know if we were just starving from our wander at the ginormous Grand Bazaar , but that meal was one of the best I’ve ever eaten in Iran. It was something different with the sweet sourness of oranges and lightly spiced with advieh, which is a mix of spices like cumin, cinnamon,nutmeg and turmeric.
I do hope I don’t incur the wrath of the Persians for messing up with an iconic Iranian dish by adding soy sauce, but I think it balances out the sweetness of the oranges and gives it a subtle umami flavour. This is also baked as opposed to a stew, because I love the crispy skin bits and the flavour of lemon and orange is more intensified.
AND, if you do cook this, please let me know how you went . Drop me a line below in the comments.
What you need to make Persian Orange Chicken
- Chicken Pieces preferably bone in and skin on. I use a whole chicken cut up into 8 pieces and this conveniently feeds 4 people which is the number in my household . You can also use chicken thighs or Marylands . Drumsticks are also a great option if you prefer.
- Oranges and Lemons – I use the juice and grated zest for extra flavour and some orange segments or slices for presentation
- Pantry Staples- Onion, Garlic,Carrots,Olive Oil
- Spices – Salt and Pepper to taste, paprika,turmeric,chicken stock cubes and soy sauce. Saffron,if you have it.
- ‘Slivered Pistachios or Almonds for crunch,optional
How to make it..Nothing could be simpler
- If you’re using saffron, place the saffron threads in a small piece of foil, and seal like an envelope. Toast the foil packet in a hot pan for about 1 minute each side. This makes the saffron easier to grind. Use the back of the spoon to grind the saffron inside the packet into powder. Pour this into a small container and add 2 Tablespoons of warm water
- Combine the chicken pieces with the spices, minced garlic, olive oil , pinch of salt and pepper the juice and zest of orange and lemon, soy sauce.
- In an ovenproof pan or casserole cook the carrot match sticks until soft. Set aside.
- In the same pan, cook the sliced onion, then brown the chicken pieces.
- Bake for 45 minutes.
- Garnish with the cooked carrots, slivered nuts and sliced oranges/lemon.
What to serve it with..
- It goes really well with a simple salad dressed with lemon vinaigrette
- Some steamed rice or at the very least some flat bread to sop up the lovely jus.
- Side of yoghurt, and to make it extra special add grated cucumber and minced garlic.
- Any kind of pickles or torshe as the Persians call it.
Persian Orange and Saffron Chicken
4
servings5
minutes40
minutesSucculent Chicken with Saffron and Oranges
Ingredients
1 whole chicken, cut up into 8 serving pieces
1 large carrot or 2 small carrots cut up into matchsticks
2 tablespoons vegetable oil
2 small onions, peeled and sliced
Sliced Oranges and or Lemons for garnish
Slivered almonds or pistachios for garnish,optional
- Marinade
4 tablespoons olive or vegetable oil
Pinch of salt and pepper
8 cloves of garlic,minced
2 crumbled chicken stock cubes or 2 teaspoon Vegeta powder
1 teaspoon turmeric
1 teaspoon paprika
1/2 teaspoon each cumin and nutmeg
2 tablespoons soy sauce
few strands of saffron, ground then dissolved in 2 tablespoons warm water
Juice of 1 lemon
Juice of 2 oranges
grated zest of 1 orange
Directions
- In an oven proof pan, add vegetable oil. Pan fry carrot sticks on medium heat until just wilted. Set aside.
- In the same pan, cook the onions until soft and transparent.
- Brown chicken pieces skin side down in the pan about 2 minutes until golden.
- Flip the chicken pieces over, add the marinating liquid and 1/4 cup of water. Bake in a preheated oven @ 180°C for about 40 minutes or until done.
- Garnish with the cooked carrot sticks, slivered nuts and orange /lemon slices if desired.
- Marinade
- Combine everything together and add chicken pieces.
Notes
- Serve with rice and a simple salad.
