#Perian roasted chicken how to#
#Perian roasted chicken skin#
#Perian roasted chicken full#

Then, put the pan of pomegranate chicken into a preheated oven and bake until the internal temperature of the thickest portion of the breast meat reaches 163☏. Return the chicken to the cast iron pan and coat it with the pomegranate sauce. Bring to a boil, then simmer until thickened and reduced by half. Transfer the chicken to a plate and add the sauce ingredients to the pan. Just use a heavy-bottomed pan without a non-stick coating. Rub the mixture in, then add salt to the top of the pieces.Īs mentioned earlier, cast iron really is the best choice for searing meat, but if you don't have a cast iron skillet, that's fine too.

#Perian roasted chicken skin#

To see the process from start to finish, watch the video located in the recipe card at the bottom of this post!Ĭombine the powdered spices in small bowl, then use your fingers to carefully lift the skin and get the spices underneath. Combine the two, then finish cooking the meal in the oven - it’s that simple! Video: Making one pan pomegranate chickenįirst, sear the chicken with a blend of spices, then make a delicious homemade pomegranate sauce.

#Perian roasted chicken how to#

You can find instructions on how to remove the arils in the recipe notes section below.

Pomegranate seeds - You can save time by buying a container of ready-to-eat seeds, but they don’t always have the best flavor or texture.

The brand I use is non-GMO and I love the quality. It’s slowly becoming more common in the US, but you may need to visit a Middle Eastern market to find it, or you can purchase it on Amazon.

#Perian roasted chicken full#

Ground sumac - Made from ground sumac berries, this spice has a tangy lemony flavor without the full tartness of actual lemon juice.

If you prefer, use cranberry juice concentrate instead. The brand I use is 100% organic and has no added sugar.

If you can’t find it in stores, you can purchase it from Amazon. It adds acidity and just a hint of sweetness to the dish, but without being overwhelming. Pomegranate molasses - A staple in Middle Eastern cuisine, this is simply pomegranate juice that has been reduced down to a thick syrup.Choose pieces of equal size so they cook evenly.įor the best flavor, use bone-in chicken, leaving the skin-on for crispy skin and tender meat. Chicken - This Persian chicken recipe can be made using either breast or thigh meat.Its close proximity to both Asia and Africa have influenced the use of aromatic spices and fragrant fruits, especially pomegranates and apricots.Įvidence of this can be found in this recipe for Persian chicken, as well as dishes like Persian saffron rice with apricots and kookoo sabzi. Persia is a historic region of southwest Asia, and what we know as present day Iran. One perfect pan + bone-in chicken with skin + Persian spices and pomegranate = a simply fantastic and flavorful Persian chicken dinner! Pomegranate Chicken These pans are fantastic at holding heat, so creating a sear couldn't be any simpler! The lemon and floral notes from the saffron really come through and the yogurt helps to balance the bite of the onion.Busy weeknights call for quick and easy dinner recipes, but that doesn’t mean they have to lack bold flavors.Ĭooking chicken with the skin on allows for a crispy texture on the outside while locking in all of the juices. This ensures that each piece is perfectly tender and juicy on the inside!Īside from using bone-in chicken with the skin on, another key to creating crispy skin is cooking chicken in cast iron. This preparation of chicken is absolutely delicious and the color will pop on your table, impressing all your guests : )Īll you need to do is marinate your chicken the day before and you are ready to cook your sunshine yellow delight.