Persian tomato chicken combines skinless leg quarters with saffron tomato sauce, basmati rice, and dark raisins. The chicken and rice cook side by side, bringing this complete dinner to the table in 45 minutes.
Why You'll Love This Persian Chicken
- Savory-sweet balance: Saffron tomato sauce contrasts with buttery dark raisins without making the dish overly sweet.
- Complete dinner: Chicken, sauce, and basmati rice cook within the same 45-minute timeframe.
- Juicy bone-in chicken: Searing followed by gentle simmering keeps the skinless leg quarters moist.
- Rich tomato base: Fresh tomato puree and tomato paste create a sauce that thickens without cream.
The first time I ordered Persian chicken, the saffron aroma and deep tomato color immediately caught my attention. The savory sauce and sweet raisins created a combination that stayed with me after that meal. That contrast later reminded me of my Moroccan chicken with raisins, although each recipe uses a different spice profile. Now, the fragrance filling my kitchen is one reason I enjoy making this dish at home. Serving it with rice turns the sauce and chicken into a complete dinner without needing many extras.
I like how saffron and tomato create a warm, savory sauce without overpowering the chicken. The raisins add gentle sweetness, while the basmati rice stays fluffy and absorbs the sauce. Searing the leg quarters first adds color before they finish cooking in the tomato base. This method resembles my Chicken Provençal, although saffron gives this dish its distinct character. For me, that sequence keeps the chicken juicy while allowing the sauce to thicken around it.
Key Ingredients for Persian Chicken
These ingredients build the saffron tomato sauce, and the sweet-savory rice served alongside the chicken.
- Skinless chicken leg quarters: I use leg quarters because they remain juicy while simmering and absorb the saffron tomato sauce.
- Fresh tomatoes and tomato paste: For me, fresh tomato puree builds the sauce, while tomato paste adds depth and helps it thicken.
- Saffron and spices: I crush the saffron with sea salt before steeping it, releasing the color and aroma I want.
- Basmati rice and dark raisins: The fluffy rice carries the sauce, and I like how the raisins balance the savory spices.
How to Make Persian Chicken
The chicken and rice cook separately before everything comes together for serving. You can find the complete printable Persian Chicken recipe with measurements below.
1. Sear the chicken: Season the skinless leg quarters, then brown them in butter before transferring them to a plate.
2. Prepare the saffron tomato sauce: Bloom the saffron, soften the onion and garlic, then cook the spices, tomato paste, and puree.
3. Simmer the chicken: Add water and part of the saffron mixture, then simmer the chicken until it reaches a safe temperature.
4. Cook the rice and finish: Cook the basmati rice, warm the raisins in butter and saffron water, then serve everything together.
Tips for Persian Chicken
- Choose evenly sized pieces: Leg quarters close in size are more likely to reach the correct temperature together.
- Start the rice during the simmer: This keeps the chicken and rice within the 45-minute cooking schedule.
- Keep the simmer gentle: Rapid boiling can reduce the sauce before the chicken finishes cooking.
- Serve with plenty of sauce: Spoon the sauce over the rice so each portion carries the saffron and tomato flavor.
Storage
I refrigerate leftovers for up to three days. When reheating, I add a small splash of water so the chicken and sauce stay moist.
What to Serve with Persian Chicken
I serve this chicken with the saffron raisin rice included in the recipe, which catches the tomato sauce. When I want a fresh side, I add my tomato burrata salad.
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Recipe
Persian Tomato Chicken
Ingredients
For the Chicken
- 1 kg skinless chicken leg quarters - 5 pieces
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter
For The Saffron Water
- 1 teaspoon saffron
- ⅛ teaspoon sea salt
- 9 tablespoons boiling water
For the Sauce
- 1 tablespoon butter
- 1 medium onion - chopped
- 1 teaspoon salt
- 3 cloves garlic - minced
- ½ teaspoon ground coriander
- ½ teaspoon ground turmeric
- ½ teaspoon sweet paprika
- 1 tablespoon tomato paste
- 2 large tomatoes - pureed
- ½ teaspoon salt
- 500 ml water
For the Rice and Raisins
- 180 g basmati rice
- 500 ml water
- ⅛ teaspoon salt
- 1 tablespoon butter
- 100 g dark raisins
Instructions
- Season the 1 kg skinless chicken leg quarters with ½ teaspoon salt and ¼ teaspoon freshly ground black pepper.
- Melt 2 tablespoons unsalted butter in a large pot over medium heat. Sear the chicken for 3 minutes per side until golden. Transfer it to a plate.
- Blend the 2 large tomatoes into a smooth puree. Crush 1 teaspoon saffron with ⅛ teaspoon sea salt. Stir in 9 tablespoons boiling water and set aside.
- Melt 1 tablespoon butter in the same pot over medium heat. Add 1 medium onion, chopped, and 1 teaspoon salt. Cook for 4 minutes until softened. Add 3 cloves garlic , minced, and cook for 1 minute.
- Stir in the ½ teaspoon ground coriander, ½ teaspoon ground turmeric, ½ teaspoon sweet paprika and 1 tablespoon tomato paste. Cook for 30 seconds, stirring constantly. Add the tomato puree and ½ teaspoon salt. Cook for 8 minutes until the sauce thickens.
- Pour in 500 ml water and 4 tablespoons saffron water. Return the chicken to the pot. Simmer gently for 15 minutes. Check that the thickest part reaches 165°F (74°C), without touching the bone.
- Meanwhile, combine 180 g basmati rice,500 ml water, and ⅛ teaspoon salt in a separate pot. Cover and cook over low heat for 10 minutes until the rice is tender and fluffy.
- Melt 1 tablespoon butter in a small pan over medium heat. Add the 100 g dark raisins and the remaining 5 tablespoons saffron water. Cook for 1 minute.
- Add 4-5 tablespoons cooked rice to the raisins. Mix and cook for 1 minute. Serve the Persian tomato chicken with its sauce, basmati rice, and saffron rice with raisins.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Monica says
This Persian chicken looks amazing! I love the mix of spices and how flavorful and comforting it sounds, definitely a dish I want to try at home.