Persian Tomato Chicken
Skinless chicken leg quarters simmered in a saffron-spiced tomato sauce. Serve with saffron rice and raisins for a savory-sweet Persian-style dinner.
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
Check the chicken: My chicken cooked in 15 minutes, but leg-quarter sizes can vary. Always confirm 165°F (74°C) with a thermometer.
Divide the saffron water: Add 4 tablespoons to the chicken sauce and reserve the remaining 5 tablespoons for the raisins.
Reduce the tomatoes: Cook the tomato puree for the full 8 minutes because this keeps the finished sauce from becoming watery.
Crush the saffron: Grinding the saffron with sea salt helps distribute it before adding the boiling water.
Nutrition
Calories: 296kcal | Carbohydrates: 50g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 24mg | Sodium: 1131mg | Potassium: 412mg | Fiber: 3g | Sugar: 3g | Vitamin A: 838IU | Vitamin C: 11mg | Calcium: 43mg | Iron: 1mg
