Ingredients
Scale
- 4 pieces Chicken (legs or thighs)
- 1 large Onion (sliced)
- 3 cloves Garlic (minced)
- 2 tablespoons Olive Oil
- 1 teaspoon Turmeric Powder
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Black Pepper
- 1 tablespoon Salt
- 2 tablespoons Fresh Lemon Juice
- 1 cup Chicken Broth
- 1 cup Dried Apricots or Prunes
- ½ cup Toasted Almond Slivers
- Fresh Parsley or Cilantro (for garnish)
Instructions
- Heat olive oil in a heavy-bottomed pot over medium heat. Sauté sliced onions until translucent, then add minced garlic.
- Season chicken with turmeric, cumin, cinnamon, black pepper, and salt; toss to coat.
- Brown the seasoned chicken in the pot for about 5 minutes on each side until golden.
- Pour in chicken broth and lemon juice; add dried apricots or prunes and stir gently.
- Cover and reduce heat to low; simmer for about 30 minutes until chicken is cooked through.
- Serve hot garnished with toasted almond slivers and fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Persian
Nutrition
- Serving Size: 1 piece of chicken with sauce (approximately 200g)
- Calories: 340
- Sugar: 20g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 90mg