This Persian Milk Chicken is absolutely delightful and so easy to make during the week when you are busy or like this evening when it’s been a busy week and you just want something yummy but low maintenance! It goes perfectly with a huge salad and some chunky bread or a big bowl of rice and tadig!
This chicken has a delicate citrus tang to it which is complemented by the warmth of the turmeric and the background heat of the cumin. Absolutely scrumptious!
TGIF! Happy weekend all 🙂
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Whole large free range chicken
1 tsp turmeric
1 pomegranate – de-seeded
1 white onion peeled and sliced
3 garlic cloves peeled and sliced
2 preserved lemons
1 pint of whole milk
salt and pepper to taste
1 teaspoon of cumin seeds
Pistachio slivers to decorate
Cover the chicken in the dry spices and place in the fridge overnight or for a few hours prior to cooking.
Crack the back of the chicken and place in a tagine clay pot. Pour the milk oven the chicken and add the garlic, lemons and onions and cook on 150′ for 3 hours basting every hour.
Make sure when you take off the tagine lid to close your eyes and take in a deep breath and imagine yourself sat in a Persian bazaar surrounded by beautiful colours, smells and noise 🙂
Drizzle the juices over the chicken before serving & decorate with pistachio slivers and pomegranate seeds.
Serve with rice and salad or chunks of fresh bread. Nooshe Jaan!!