Persian chicken

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

A recipe from the Good Food collection.


1.5 kg (3 lb 5 oz) chicken thighs

60 g (2¼ oz/½ cup) plain (all-purpose) flour

2 tablespoons olive oil

1 large onion, chopped

2 garlic cloves, chopped

1/2 teaspoon ground cinnamon

4 ripe tomatoes, chopped

6 fresh dates, stones removed, halved

2 tablespoons currants

500 ml (17 fl oz/2 cups) rich chicken stock

2 teaspoons finely grated lemon zest

80 g (2¾ oz/½ cup) almonds, toasted and roughly chopped

2 tablespoons chopped flat-leaf (Italian) parsley


1. Coat the chicken pieces with flour and shake off any excess. Heat the oil in a large heavy-based frying pan over medium heat. Brown the chicken on all sides, turning regularly, and then remove from the pan. Drain any excess oil from the pan.

2. Add the onion, garlic and ground cinnamon to the pan and cook, stirring regularly, for 5 minutes, or until the onion is soft.

3. Add the tomato, dates, currants and stock, and bring to the boil. Return the chicken to the pan, cover with the sauce, reduce the heat and simmer, uncovered, for 30 minutes. Add the lemon zest and season to taste. Bring back to the boil and boil for 5 minutes, or until thickened. Sprinkle with the almonds and parsley, and serve with buttered rice.