Ingredients
-
10
-
1
-
1
-
1/2
-
1
-
1/2
-
-
-
-
-
-
-
-
-
Directions
Iranian Chicken With Turmeric, Saffron, and Lemon Juice, I love the recipes found on My Persian Kitchen, as they are authentic and delicious Iranian dishes I chose this one, Mitra’s Sunshine Chicken not only because it had my name in it, but because I remember my step mother having made this dish and I absolutely love it! The flavors are elegant and delicious From My Persian Kitchen , Just found this recipe, I will definitely make this dish for my family Looks so delicious, my mouth was watering!???? Thank God my three baybees are not picky at all!??
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Rough Chop the Onion and Place in a Large Pot. |
|
2
Done
|
Add Chicken on Top. |
|
3
Done
|
Season With Salt and Pepper. |
|
4
Done
|
Add Turmeric. |
|
5
Done
|
Add 1/2 Cup of Water. |
|
6
Done
|
Cover and Cook For 30 Minutes, or Until Chicken Is Cooked All the Way Through. 10 Minutes Into the Cooking, Give the Whole Pot a Stir to Allow the Turmeric to Coat the Chicken and Onions. |
|
7
Done
|
If You Choose to Use Fresh Lemon Juice, Squeeze Your Lemons Now. |
|
8
Done
|
When the Chicken Is Done, Remove It from the Pot and Keep Warm. |
|
9
Done
|
Add Saffron Mixed With Water and Lemon Juice to the Water Remaining in Your Pot. Adjust Seasonings If Needed. |
|
10
Done
|
With a Hand or Regular Blender, Process the Juice and Onion Until Nice and Smooth. Let Reduce For a Few Minutes on Low Hear Until the Sauce Thickens, About 10 Minutes. |
|
11
Done
|
Arrange Your Chicken in a Platter and Pour the Sauce Over the Chicken. |
|
12
Done
|
Serve With Iranian Polo (rice). |
