Persian Herb Chicken with Rice
Enormous quantities of parsley and mint cooked down with chicken and lemon until the sauce turns dark and savoury.
- Total
- 45 min
- Prep
- 15 min
- Cook
- 30 min
- Serves
- 4
Ingredients
For 4 servings
- chicken thighs24 oz
- basmati rice2 cup
- fresh parsley20 sprig
- baby spinach6 cup
- yellow onion2 piece
- fresh mint4 tbsp
- chicken broth32 tbsp
- lemon2 piece
- garlic8 clove
- ground turmeric3 tsp
- ground cumin2 tsp
- olive oil5 tbsp
- salt2 tsp
- black pepper1 tsp
You'll need
pot · skillet
Method
Cook basmati according to package directions.
15 min · boil
Brown the chicken hard in oil, then lift it out.
9 min · fry
Soften onion and garlic with turmeric and cumin.
6 min · saute
Add all the parsley, mint and spinach and cook until very dark.
8 min · saute
Return the chicken with broth and simmer covered until tender.
18 min · simmer
Add lemon juice and season hard — the herbs soak up a lot of salt.
3 min · rest
Serving suggestion
The herbs must go properly dark, almost black — pale herbs mean a flat sauce.