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Persian Chicken with Saffron and Pomegranate: A Flavorful Delight!

A flavorful Persian dish featuring marinated chicken infused with saffron and pomegranate juice, garnished with fresh pomegranate seeds and parsley.
Print Recipe
Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Course: Main Course
Cuisine: Persian
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 4 boneless skinless chicken breasts (about 1.5 pounds)
  • 1 large onion finely chopped
  • 4 cloves garlic minced
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon salt adjust to taste
  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1/4 teaspoon saffron threads steeped in 2 tablespoons hot water
  • 1 cup pomegranate juice
  • 1/2 cup pomegranate seeds for garnish
  • Fresh parsley chopped (for garnish)

Method
 

  1. In a large bowl, combine the chicken breasts, chopped onion, minced garlic, turmeric, cumin, cinnamon, black pepper, salt, olive oil, lemon juice, and saffron water. Mix well to coat the chicken evenly. Cover and marinate in the refrigerator for at least 1 hour, or overnight for best flavor.
  2. Preheat your oven to 375°F (190°C).
  3. Place the marinated chicken in a baking dish. Pour the pomegranate juice over the chicken, ensuring it is well covered.
  4. Cover the baking dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
  5. Once cooked, remove the chicken from the oven and let it rest for 5 minutes before slicing.
  6. Serve the chicken garnished with pomegranate seeds and chopped parsley. Drizzle some of the pan juices over the top for added flavor.

Nutrition

Serving: 1chicken breastCalories: 320kcalCarbohydrates: 10gProtein: 30gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 15gCholesterol: 90mgSodium: 300mgFiber: 1gSugar: 8g

Notes

  • For a spicier kick, add a pinch of cayenne pepper or red pepper flakes to the marinade.
  • Serve with steamed basmati rice or couscous to soak up the delicious juices, and consider adding roasted vegetables for a complete meal.

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