Persian Spiced Chicken
Remember chicken Cacciatore? This is the Persian version, rich and comforting. The warmth and heat of Baharat is balanced by the pleasant bitterness of Sabzi Ghormeh stewing herbs. Tart black lemons brighten the sweetness of red pepper.
- 2 black lemons
- 2 cups boiling water
- 1 red pepper, finely diced
- 1 large red onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup chopped parsley
- 2 tbs Baharat spice blend
- 3 tbs Sabzi Ghormeh stewing herbs
- 3 1/2 – 4 lb chicken cut in parts or 4 lb bone-in, skin on chicken thighs
- Sherry vinegar
- Break black lemons into pieces and place in a heat proof bowl. Cover with boiling water and set aside for 20 minutes to reconstitute. When reconstituted, drain, reserving liquid, and finely chop solids.
- Preheat oven to 400 degrees.
- Meanwhile, in a medium bowl combine pepper, onion, garlic, parsley, Baharat, Sabzi Gormeh, and the chopped black lemon. Stir in reserved black lemon soaking liquid. Season with salt and pepper.
- Season chicken with salt and pepper. Arrange in a single layer in a 9″ x 11″ baking dish. Pour the red pepper mixture over the chicken. Cook, uncovered, for 20 minutes.
- Check chicken. The pepper mixture should still be moist. If the baking dish is dry, add 1/2 cup additional water and return to the oven.
- At 35 minutes check if chicken is done. The thickest pieces should read 160 degrees on a quick read thermometer.
- When chicken is done cooking, remove from oven and tent with foil, resting for 5 minutes. Remove chicken and season sauce to taste with a splash of sherry vinegar, salt, pepper and additional Baharat if desired. Serve chicken with sauce.