Ingredients
Scale
- 1 whole chicken (about 3–4 pounds), cut into 8 pieces
- 1/4 cup olive oil
- 1/4 cup pomegranate molasses
- 2 tablespoons lemon juice
- 2 tablespoons orange juice
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon ground turmeric
- 1 tablespoon ground cumin
- 1 teaspoon ground saffron (optional, but highly recommended)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
Instructions
- Step 1: In a large bowl, whisk together olive oil, pomegranate molasses, lemon juice, orange juice, cilantro, turmeric, cumin, saffron (if using), cinnamon, cardamom, black pepper, and salt.
- Step 2: Add the chicken pieces to the bowl and toss well to coat them evenly with the marinade. Ensure all pieces are well-covered.
- Step 3: Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the chicken to marinate thoroughly and develop its flavors.
- Step 4: Preheat your oven to 375°F (190°C). Place the marinated chicken pieces in a single layer in a baking dish.
- Step 5: Bake for 45-60 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork. Baste the chicken with the pan juices halfway through cooking for extra flavor and moisture.
- Step 6: Remove from oven and let rest for 10 minutes before serving. Serve hot and enjoy!
Notes
- Store leftover Persian Chicken in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over medium-low heat, basting with pan juices for extra flavor.
- Serve this flavorful chicken with fluffy Persian rice, jeweled with toasted pistachios and dried cranberries, for a truly authentic experience.
- To intensify the saffron flavor, gently toast the saffron threads in a dry pan before adding them to the marinade.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American