Persian Chicken - an very tasty one pot meal
Advieh Spice Mix
Advieh is an aromatic Persian spice blend comparable to the Indian garam masala and is used for a variety of Persian recipes such as rice pilafs, grilled meats, stews, vegetables dishes, frittatas, soups, pickles and more.
1 tsp ground cinnamon.
1 tsp ground coriander.
1 tsp ground nutmeg.
1 tsp ground cardamom.
1 tsp ground rose petals
1/2 tsp ground cumin.
Combine all ingredient and store in an airtight container.
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| Watch the making of this dish 👉 https://www.youtube.com/watch?v=Fpv9YPY-C6U |
Persian Chicken
2 tbs of Advieh Spice Mix
4 chicken skinless thighs cut into bite size pieces
2 tomatoes diced
4 small potatoes peeled and cut into 1/4
1/2 red onion diced
2 tbs of olive oil
2 tbs of tomato paste
1 cup of water
Seasoning of black pepper and sea salt
Serve with yogurt laced with honey and sprinkled with fresh mint and
Nann Bread
Add oil to medium heat pan (with a lid), once oil is shimmering add onion and cook til fragrant ad in spice mix and cook whilst stirring until you can smell the beautiful spices warming. Add the chicken and stir to coat the chicken all. Ad the potato’s and tomatoes and once more stir to coat them with the spice mixture. Add in the tomato paste and a little water at a time mixing well. Continue to add water until you have a cream consistency. Pop the lid on and turn down the heat to low. Check occasionally and add more water if necessary. You don’t want a runny consistency but a thick creamy sauce. Cook for 20 minutes.
Finely chop mint leaves and add to a cup of Greek yogurt, and with a tablespoon of honey drizzle over the honey.
Warm nann bread in oven.
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| You can find more spice blends under the contents page. |
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