Persian-Style Chicken Recipe

Name: Persian-Style Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 medium-sized onions, thinly sliced; 1 teaspoon ground cinnamon; 1/4 teaspoon ground cardamom (optional); 1/2 teaspoon kosher salt; 1/4 teaspoon coarsely ground black pepper; 2 teaspoons chopped garlic (about 2 cloves); 1 whole chicken, cut into eighths; 1 cup seeds from 1 medium pomegranate (about 1 cup), divided; 1/2 cup toasted slivered almonds, divided; 2 tablespoons pomegranate molasses; 1 tablespoon honey; 1 cup water; 2 tablespoons fresh lemon juice; 2 cups hot cooked rice

Servings: persons

2 tablespoons olive oil
2 medium-sized onions, thinly sliced
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom (optional)
1/2 teaspoon kosher salt
1/4 teaspoon coarsely ground black pepper
2 teaspoons chopped garlic (about 2 cloves)
1 whole chicken, cut into eighths
1 cup seeds from 1 medium pomegranate (about 1 cup), divided
1/2 cup toasted slivered almonds, divided
2 tablespoons pomegranate molasses
1 tablespoon honey
1 cup water
2 tablespoons fresh lemon juice
2 cups hot cooked rice

1
Place a large skillet over medium-high heat. When hot, add oil, wait 10 seconds then add onions. Saute for 5 minutes or until onions soften.
2
Add cinnamon, cardamom, salt, black pepper and garlic; saute for 30 seconds. Push onions to the sides, then add chicken pieces in a single layer. Brown chicken for 4 minutes each side (chicken will not be cooked through).
3
Add 1/2 cup of the pomegranate seeds along with 1/4 cup of the chopped almonds around the chicken. Stir pomegranate molasses and honey into the cup of water, then pour over chicken.
4
Bring to a simmer (which should happen quickly). Reduce heat, cover and continue to simmer until chicken is cooked through (juices run clear when pierced with the tip of a knife).
5
Remove from heat; stir lemon juice into sauce. Taste and add additional salt and pepper, if needed. Plate chicken over rice. Spoon a little sauce over each serving. Garnish with remaining pomegranate seeds and toasted almonds just before serving.

585

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 medium-sized onions, thinly sliced, 1 teaspoon ground cinnamon, 1/4 teaspoon ground cardamom (optional), and more.

Yes, Persian-Style Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Persian-Style Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions