Persian Chicken (Morgh)
This authentic and delicious dish is a typical Iranian recipe. It´s quite flavorful and thanks to saffron it has nice color and aroma. This dish is always served with a kind of rice. It can be Plain rice, jeweled rice (zereshk polow) or any other kind of rice. This recipe is only for making the chicken but I have added the recipe for jeweled rice before, for if you want to serve them together. Also in this recipe you do not have to use chicken thighs. You can use any other parts of the chicken based on your preference. Let´s get started!
4 chicken thighs or any other part, skin removed
dried apricot or plumes *Optional
Place the chicken pieces in a large pot. Rough chop one of the onions and add on top of chicken. Add salt and half of the turmeric and black pepper.
Add enough water to the pot until it almost covers the chicken pieces. Place the lid and let it cook over medium heat.
While the chicken is cooking, grate the other onion using a blender or a grate. Put it in a frying pan, add oil, and the remaining of turmeric and black pepper.
When the onions turn golden add tomato paste to it, mix well and set aside.
When the chicken pieces are soft and almost cooked, remove them from the pot and place them in a frying pan with heated oil. Fry the chicken pieces over medium heat until they change color and are almost light brown.
Do not throw the remaining water away. You need to keep it for next steps.
If you chose to use the dried plums or apricots, now its time to add them. Note that this is an optional step.
Now it’s the time to add the onion and tomato paste mix on top of the chicken pieces. Try to add them in a way each piece is coated with a layer of the mixture.
Take out one glass of the water from the pot you removed chickens from and add it to the chicken and onions. Also add lemon juice and saffron. Place the lid and let it cook over low heat until the sauce is thick.
Serve warm. A good way to garnish is adding french fries, parsley and lemon pieces.