Tuesday, January 6, 2015

You asked for it chicken


You wanted me to post this recipe. I think this is the one you all wanted me to post. It was fantastic. I loved it but I am not sure if this is "the one". Oh well...

Persian Chicken
by sylvia fountaine- Feasting at home

4 - 6 Chicken thighs, bone in, skin on.
2 Tablespoons Baharat Spice Blend ( see below)
Salt to taste
2 T olive oil

Pre heat oven to 400F
Sprinkle both sides of chicken generously with kosher salt. Rub in a generous amount (¾ teaspoon each) of Baharat Spice on both sides of each pieces of chicken. If you have time to do this 30 minutes ahead, before cooking, even better.

Heat 2 T oil in a large oven proof skillet over medium high heat. Sear chicken, in hot oil, skin side down for 3- 4 minutes, until golden and crispy. Turn over and sear other side, turning heat down to medium. Sear another 3-4 minutes. Place the skillet in the middle of the oven, uncovered, and baked until cooked through, about 15- 20 minutes or until internal temp reaches 180 F ( for thighs) and juices run clear. Remove form the oven and let rest 5 minutes before serving.

Baharat Spice Blend
1 T cumin seeds (or 1 T ground)
1 T coriander seeds ( or 1 T ground)
1 T whole peppercorns ( or 2 tsp)
½ of one whole nutmeg ( or 1 tsp ground)
10 whole unpeeled cardamon pod or (½ tsp ground)
2 inches piece cinnamon stick (or 2 tsp ground)
½ tsp ground allspice
8 whole cloves (or 1 tsp ground)
¼ of a black lemon (optional)
1 star anise ( optional)

Pulse all in a spice grinder until ground.

Cucumber Yogurt Sauce:
1 Cup plain thick Greek yogurt
2 small persian cucumbers cut lengthwise, then thinly sliced ( or 1 C english cucumber) Skin ok.
2 -3 T chopped fresh mint, dill, italian parsley or cilantro ( or a combination is nice)
1-2 T lemon juice
1-2 minced garlic cloves
½ tsp kosher salt -or salt to taste.
pepper to taste, white pepper is a nice touch.
pinch of cayenne or squirt of sirracha sauce.

Place all ingredients in a medium sized bowl, stir and refridgerate until ready to serve.


I made this persian rice too. I used the handy rice maker that Dr. Food gave me. I don't feel like giving you the recipe. You don't have the cooker anyhow. Quit whining...